Stir-Fried Harusame Glass Noodles with Napa Cabbage and Aburaage

• 50 grams Cellophane noodles
• 1/8 Napa cabbage
• 3 Aburaage
• 1/3 Carrot
• 1 Sesame oil
• 3 tbsp *Mentsuyu
• 1 tbsp *Mirin-style sweet cooking seasoning
• 2 tbsp *Cooking sake
• 1 tsp *Soy sauce
• 250 ml *Water
• 1 *Grated garlic
• 1 *Grated ginger

1. Pour boiling water over aburaage to drain the excess oil.
2. Cut the napa cabbage, carrot, and aburaage into bite-sized pieces.
3. I recommend shredding them.
4. Stir-fry the vegetables and aburaage with sesame oil.
5. When the Napa cabbage starts to cook through, add all the flavouring ingredients, and continue stir-frying until the napa cabbage becomes soft and wilted.
6. Pour in the water and bring to a boil.
7. Add the harusame glass noodles and simmer until they are cooked through.
8. If all the liquid is evaporated before the harusame noodles are cooked through, add more water.

noodles, cabbage, aburaage, carrot, sesame oil, mentsuyu, sake, water, garlic, ginger

Taken from cookpad.com/us/recipes/155026-stir-fried-harusame-glass-noodles-with-napa-cabbage-and-aburaage (may not work)