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

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

worth several types, noodles, dofu, carrot, green onions, water, sake, sesame oil

Taken from cookpad.com/us/recipes/143950-low-cal-cellophane-noodles-simmered-with-mushrooms (may not work)