Fried vegetable noodle with thick sauce(Yakisoba)
Fried noodle often contains seafood or meat, but vegetables alone are delicious enough!
ECO point
When cutting vegetables, you can cut the calyx thinly, cut the hard parts into shaving-cut, and use the skin to increase the amount to eat and reduce garbage. Depending on the vegetables, the nutrition can be multiplied by drying the skin!
Using seasonal vegetables also reduces the energy used by producers. For example, in the case of tomatoes, the amount of energy required to grow in summer and winter is 10 times different.
It’s a very small thing, but it will be a big achievement if each person has a heart.
Ingredients
- Noodle for Yakisoba for one serving
- Chinese cabbage 1/4
- Carrot 1/3
- 1 Chinese chive
- Wood ear as needed
- Cooking sake 10cc
- Soy sauce 30cc
- Sugar(1tsp)
- Water 100-120cc
- Sesame oil
- Salt 3-5g
- Water-soluble potato starch
How to make
- Put sesame oil, vegetables and wood ear in a pan and stir.
- Add cooking sake and sugar first, and add soy sauce when the cooking sake and sugar has seeped into the ingredients.
- Add water and boil, turn off the heat, add water-soluble potato starch, and add salt to taste.
- Put the noodles in a pan with a little more oil and stir them. When the noodles are cooked, heat them over high heat for a few seconds until they are crispy.
Point
It’s a simple dish that just puts the ingredients in a pan.
Most of Gomoku Yakisoba contains meat and seafood, but vegetables alone are delicious enough!
The noodles made this way is delicious because the flavor increases when it is made into a fried noodle style.
Rerated article:Why did Japan have a culture of slurping noodles?
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