Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, low-cal cellophane noodles simmered with mushrooms. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Low-Cal Cellophane Noodles Simmered with Mushrooms is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Low-Cal Cellophane Noodles Simmered with Mushrooms is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have low-cal cellophane noodles simmered with mushrooms using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Low-Cal Cellophane Noodles Simmered with Mushrooms:
- Prepare 3 packs' worth Several types of mushrooms, such as shimeji
- Make ready 1 bag - 70 grams Cellophane noodles
- Get 2 blocks Koya dofu
- Get 5 cm long piece Carrot
- Get 1 dash Green onions or scallions
- Make ready 3 to 4 tablespoons Mentsuyu (2x concentrate)
- Prepare 300 ml Water
- Prepare 2 tbsp Sake
- Take 1 dash Sesame oil
Instructions to make Low-Cal Cellophane Noodles Simmered with Mushrooms:
- 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.
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