野菜炒め（ズッキーニとトマトの卵炒め）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 20minutes
#For children
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#Low calorie
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Hiyashi chuka ｜ Kenmasu Cooking's recipe transcription
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Ingredients
- Chinese noodle : 1 ball
- egg : 1 piece
- cucumber : 1/3
- Ham : 60g
- Kaiware : 1/2 pack
- Red pickled ginger : a little
- Noodle soup : 2 tablespoons
- water : 3 tbsp
- vinegar : 2 tablespoons
- sugar : 1 tablespoon
- Grated ginger : 1/2 teaspoon
- Sesame oil : 1 tsp
- oil : 1 tablespoon
- mustard : a little
Time required
15minutes
Procedure
-
1)
Prepare the ingredients
01:55
Add oil to a frying pan and let it blend in, then discard the oil.
Add oil to the frying pan again, add half of the beaten egg, spread it wide and bake it, and set it aside on a cutting board. (Repeat this once more)
Stack two brocade eggs, roll them, and cut them into julienne.
Shred cucumber and ham.
Cut the root of radish sprouts and wash with water. -
2)
Make sauce
05:36
Add mentsuyu, water, vinegar, sugar, grated ginger, and sesame oil to a bowl, mix well, and cool in the refrigerator.
-
3)
Boil the noodles
06:33
Boil the noodles in boiling water.
Cool the boiled noodles with cold water, drain them well, put them on a plate, put the ingredients on them, sprinkle the sauce in 2), and add mustard to finish.
Point
・ You can use any kind of ingredients you like, but when cutting the ingredients, cut them into strips of the same width so that they can easily get entangled with the noodles.
・ Since chilled Chinese noodles are tightened with cold water at the end, the point is to boil them softer than when boiling regular noodles. Boil it a little longer than indicated.
・ Drain the noodles thoroughly so that the sauce does not dilute.
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