Sentences with phrase «used udon»

For the noodle salad — 200 g soba noodles (you can use udon or rice noodles)-- 150 g French beans, ends trimmed — 1/2 long cucumber, thinly sliced — 4 spring onions, sliced — 6 - 8 fresh basil leaves, chopped — a small bunch of coriander, chopped — salt

We did not use Udon noodles but replaced with the Japanese Ramen noodles instead.

If you are using udon noodles or ramen noodles, pre-cook them and add to the soup before serving.

Not exact matches

-LSB-...] Broccoli Curry Udon (This girl wrote my first vegan cookbook, Veganomicon, and I still use it.

I used a flat spaghetti type noodle instead of Udon and as a vegetarian I can recommend Parmesan cheese.

my go to meals are either chinese or japanese style clear broth soup with vegetables and meat thrown in, simplest one pot meals:) my daughter and i love udon noodles so sometimes i» l boil that in also, i also use soba and somen noodles.

To keep the peanut dressing low fat, I've used PB2 powder in this Satay Shrimp and Udon Salad.

I used soba noodles for this vegan recipe but it works equally well with udon, rice noodles, zoodles or even simple spaghetti.

I don't have access to an Asian market so I used the dry udon noodles.

By the same token, when serving Udon with dipping broth, the most popular use of noodles in Japan, the broth is usually less intensely flavored with shoyu and mirin than when using Soba.

Also, whereas broth for Soba is traditionally flavored with wasabi, Japanese seven - spice is more commonly used with Udon.

Using Fortune Original Flavor Udon Noodles is what makes it so simple.

I have made countless versions of cold sesame noodles with peanut sauce over the past six months, tweaking this and that, using store - bought noodles or making fresh udon noodles, and the final result is near perfection in my mind.

The export - focused wheat industry in WA will build on its strong relationship with Japan as the almost exclusive supplier of varieties used to make udon noodles.

Liked this recipe for it's ease, followed recipe but had a few add - ins, used Trader Joe's miso ginger soup, 2 tsp chicken broth, bagged baby greens of spinach, chard, and, kale, fresh mushrooms, pkg of frozen stir fry, udon noodles, and shrimp.

1/3 pkg of steamed Chinese noodles (I used fresh steamed Farkay brand noodles, but udon would be good too) 1 large carrot, julienned 1/4 small red cabbage, finely sliced into a thin slaw 1/2 English cucumber, julienned (but toss the inner seedy core)

I recently was invited to join the blogger recipe challenge for JSL Foods to create a unique soup recipe using their Fortune Udon Noodles.

I created a soup recipe using their Mushroom Udon noodles — they are so good and easy to make!

If you are preparing the soup using a traditional Japanese donabe (ceramic pot), keep in mind that the udon noodles will continue to cook even after the pot is removed from the heat, so do not overcook the noodles when boiling them the first time.

I didn't use the instant noodles because regular 8.8 oz package of udon only takes 8 - 10 minutes to cook.

Your best bet is to use instant udon noodles, the pre-cooked ones that come shrink - wrapped and look like white squishy brains.

Udon Noodles are chewy, soft and silky - textured and tied with soba are my favourite noodles to use.

And you can use any type of noodles here — fettuccine, spaghetti, angel hair, udon, etc..

Using Fortune Original Flavor Udon Noodles is what makes it so simple.

You could use this to season a noodle dish like Cha soba, udon, Japanese style meat and potato stew, or a seasoning for an omelette.

I use frozen udon noodles — I like this brand because they have individual portions.