Crunchy Salad with Deep-Fried Yakisoba Noodles & Thick Soup. Tenkasu (crunchy bits of deep fried flour-batter) *if you like Aonori (green laver) Beni Shoga (red pickled ginger). Yakisoba noodles are a Japanese barbecue favourite in summer, and this recipe will teach you everything you need to know to make your own at home. Take yourself to the summer festivals and fairs in Japan with this yakisoba noodle recipe.
From crispy pan-fried noodles to a bowl of wonton noodle soup, fresh Chinese egg noodles are a staple of Chinese restaurants.
Crispy and a little saucy, egg noodles pan-fried until they form a crunchy-on-the-outside, tender-in-the-middle cake is a classic Hong Kong and Guangzhou dish.
Crunch deep fried scallops mixed with spicy mayo sauce on top.
You can cook Crunchy Salad with Deep-Fried Yakisoba Noodles & Thick Soup using 8 ingredients and 7 steps. Here is how you cook it.
Ingredients of Crunchy Salad with Deep-Fried Yakisoba Noodles & Thick Soup
- It's of ■ For the salad:.
- You need of Deep-fried yakisoba noodles.
- Prepare of Dried wakame seaweed.
- You need of to 1/2 Onion.
- You need of ■ Soup.
- Prepare of Egg.
- You need of Salt and pepper.
- It's of Sesame oil.
Garnished with crunch tempura, unagi sauce, green onions and masago. Yakisoba Noodles(Thin wheat flour noodles) pan fried with veggies. Deep Fried Tofu on the bed of your salad choice. Asian inspired salad that EVERYONE asks me to bring, make or share.
Crunchy Salad with Deep-Fried Yakisoba Noodles & Thick Soup instructions
- Reconstitute the dried wakame seaweed by soaking in water, thinly slice the onions and soak them with the wakame..
- Transfer the deep-fried yakisoba noodles to a plate, then press down with the palm of your hand to break them up. Drain the seaweed and onions, then put them on top of the noodles. Sprinkle with sesame seeds to taste..
- Boil 600 ml water in a pot, then dissolve the seasoning packet that came with the noodles. When it thickens, add a whisked egg, salt, pepper, and sesame oil, then you're ready to eat..
- Pour your favorite dressing on the salad and eat up! Garnish the salad with corn or tuna. I put bean sprouts in my soup. Use your choice of vegetables..
- See a related recipe using wakame seaweed: "Wakame Seaweed Chawan-mushi (Savory Egg Custard). https://cookpad.com/us/recipes/153086-wakame-seaweed-chawanmushi-egg-custard.
- Another related recipe using wakame seaweed: "No Need For Stir-Frying! Fried Rice in a Microwave". https://cookpad.com/us/recipes/153150-microwaved-fried-rice-with-wakame-seaweed.
- And this one: "Very Easy in a Microwave Miso Soup with Plenty of Wakame Seaweed". https://cookpad.com/us/recipes/149289-microwaved-miso-soup-with-plenty-of-wakame-seaweed.
NOTE: We never liked the 'leftover' salad as the crunchy parts got soggy except for the almonds until I got the bright idea to add the leftover salad to a tortilla and. For the noodle salad, cook the rice noodles in boiling water according to packet instructions, then drain and refresh under cold running water. Season, to taste, with salt and freshly ground black pepper. Adding the vegetable oil to the yakisoba noodles before frying makes them easier to separate, and adding a little bit of soy sauce helps give them more flavor, and leads to a tastier and much more fragrant finished result. This Crunchy Asian Ramen Noodle Salad is given a modern twist with fresh mango, avocado, edamame, and a lighter sesame vinaigrette!