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
- 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.
- 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.
- 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.
- Mix in some chopped green onions and transfer to a serving plate.
- 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)