Japanese Noodle Recipes - Plain Noodle & Noodles With Mushrooms And Zucchini
Have you ever tried the back-to-back Japanese cuisine forged under the heating of iron griddle (Teppanyaki) and Japanese Hibachi (traditional Japanese fire bowl)? Today, we will discuss the formula of Japanese fried noodles!
Plain Hibachi Noodle Recipe
Ingredients:
• 1 pound flat noodles or your choice of noodles, boiled al dent
• 3 tbsp butter
• 1 tablespoon minced garlic
• 3 tbsp sugar
• 4 tbsp soy sauce
• 1 tbsp soy sauce
• seasoning with salt and pepper
• 1 tbsp sesame oil
• 1 tbsp sesame
Directions:
1. Turn on the furnace and set it to medium fire. Melt the butter in a pot.
2. Put the chopped garlic into the frying pan and stir fry until it smells ripe.
3. Add noodles and stir well
4. The next step is to pour in the soy sauce, soy sauce and sugar, then continue to stir to mix all ingredients.
5. Season with salt and pepper.
6. Take out the wok and Hibachi noodles from the wok and mix them, pour in a small amount of sesame oil (it is recommended that you pour fine oil), and throw the noodles several times to complete the mixing process.
7. Before sprinkling sesame seeds, sprinkle some sesame seeds on the Hibachi noodles to make sure to eat them when they are hot.
Nutritional components
Portion: 161g
Quantity per serving
495 calories (142 calories of fat)
Daily value (%)
Total fat 15.8g 24%
Saturated fat 6.5g 32%
Trans fat 0.0 G 0%
Cholesterol 106 mg 35%
Sodium 1166 mg 49%
Potassium 270 mg 8%
Total carbohydrate 74.2g 25%
Sugar 9.9 grams
Protein 14.7 G
Vitamin A 6%
Vitamin C 1%
Calcium 5%
Iron 25%
Hibachi Noodles With Mushrooms And Zucchini
Ingredients:
• 12 oz. black winter noodles or 12 oz. fried noodles
• 4 tbsp olive oil
• 4 tbsp butter
• 2 cloves garlic
• 1 tbsp basil sauce or 2 tbsp dried basil
• 1 1 / 2 pound mushroom, wash and slice
• 2 zucchini, sliced, chopped
• 1 tablespoon Cavender's all-around Greek seasoning
• 4 tbsp soy sauce
• 2 tbsp Worcestershire sauce
For sauces:
1 / 3 cup soy sauce
1 / 3 cup of Thai ginger soup
1 1 / 2 tbsp brown sugar
Direction:
Turn on the furnace and set it to medium fire. Put a pot of water on top and pour in 4 to 6 cups of water. Discard the noodles, boil for about 8 minutes, until the noodles are soft, then rinse with cold water several times. Soak the noodles in cold water in a bowl until they need to be tasted. Drain the bowl when preparing the noodles.
Replace the pan with a pan, and then raise the notch on the turntable. Stir fry olive oil, butter, garlic and basil for about 2 minutes.
Add zucchini and mushrooms, add 4 tbsp (each seasoning) of Cavender seasoning, Worcestershire soy sauce and soy sauce, and fry for 6 minutes or until the fruit is as tender as you want.
Add soy sauce, Thai ginger and brown sugar to the other plate. Mix ingredients until sugar dissolves.
Drain the noodles and add them to the vegetable mixture in the frying pan. Pour the sauce over the mixture, stir well until cooked, and serve.
Nutritional components
Serving size: 1 cup
Quantity per serving
Calories 45 (fat 25 calories)
Daily value (%)
Total fat 2.82g 4%
Saturated fat 1.215g 6%
Polyunsaturated fat 0.271g
Monounsaturated fat 1.212g
Cholesterol 7Mg 2%
Sodium 1175mg 49%
Potassium 164mg
Total carbohydrate 4.02g 1%
Dietary fiber 0.7G 3%
Sugar 1.24 grams
Protein 1.45g
Vitamin A 4%
Vitamin C 14%
Calcium 3%
Iron 2%
