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Low-cal Cellophane Noodles Simmered With Mushrooms Recipe

Low-Cal Cellophane Noodles Simmered with Mushrooms Recipe
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Serving : 4
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Prepare the ingredients before making Low-Cal Cellophane Noodles Simmered with Mushrooms in your home. Then, follow these steps below to serve Low-Cal Cellophane Noodles Simmered with Mushrooms for your family or friends.

Ingredients: Low-Cal Cellophane Noodles Simmered with Mushrooms

  • 3 packs' worth Several types of mushrooms, such as shimeji
  • 1 bag - 70 grams Cellophane noodles
  • 2 blocks Koya dofu
  • 5 cm long piece Carrot
  • 1 dash Green onions or scallions
  • 3 to 4 tablespoons Mentsuyu (2x concentrate)
  • 300 ml Water
  • 2 tbsp Sake
  • 1 dash Sesame oil

How to Make Low-Cal Cellophane Noodles Simmered with Mushrooms

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Low-Cal Cellophane Noodles Simmered with Mushrooms in your home by yourself.

    Step 1
  • Rehydrate the koya tofu in hot water. Rehydrate the noodles also by soaking them in boiling water for 1 minute. Cut both into easy to eat pieces. Shred the mushrooms into easy to eat pieces.
  • Step 2
  • Stir fry the mushrooms, then add the mentsuyu by pouring it in down the sides of the pan. When it all starts to smell aromatic, add water and sake.
  • Step 3
  • Add the noodles, carrot and koya dofu. Simmer until theres very little liquid left in the pan, then drizzle in the sesame oil. Add ra-yu to taste.
  • Step 4
  • Mix in some chopped green onions and transfer to a serving plate. Sprinkle with more green onion on top.
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