Mayforhome

My final noodle posting for the week! Easy peasy Japanese salad noodle to prepare and taste so refreshing. A great lunch idea if you do not want a heavy meal!  Ingredients Salad Dressing 7 tbsp light soy sauce 5 tbsp fine sugar 4 tbsp rice vinegar 3 tbsp sesame oil 3 tbsp water 1 tbsp toasted white sesame seeds 1/2 tsp grated ginger 1 tsp Japanese chilli oil Egg Crepe 3 large eggs, beaten 1 tbsp mirin 1/4 tsp salt Toppings 200gm Hakubaku Organic Cha Soba 1 Japanese cucumber, julienned 1 tomato, cut into wedges 4 slices ham, julienned 6 imitation crab meat, shredded pea sprouts Method Combine all noodle salad dressing in a bowl. Whisk well and chill in fridge till use. To make egg crepes, whisk together eggs, mirin and salt. Heat oil in pan. Pour in half of the egg mixture into pan and cook till set. Repeat with the remaining egg mixture. Cool egg crepe and slice into thin strips. To cook soba, bring a pot of water to boil. Add noodles and cook for 6 mins. Drain and rinse with cold ...

My kids simply adore Japanese curry which has a slightly sweeter tone, though they can accept much spicier food than this. This is the first time I tried Japanese style curry served with udon instead of rice. Its really quick to whip up too! You can opt to add meat like pork or chicken into the curry gravy, but I omitted as I've prepared some chicken katsu which is my kids favourite too! ^0^ Love the udon which coats the thick curry gravy, every mouthful is slurpy-licious! Recipe ref : recipetineats.com Ingredient 3x90gm Hakubaku Organic Udon 50gm spring onion 125gm chikuwa 120gm dried beancurd 120gm white shimeiji mushroom 1500ml dashi stock Curry mixture 2 tbsp meat curry powder 1 tsp turmeric powder 5 tbsp corn flour 10 tbsp dashi stock 8 tbsp low sodium soy sauce 4 tbsp mirin   Method Bring a pot of water to boil. Add dried beancurd and blanch for 1 min to remove excess oil. Squeeze dry the beancurd and slice. Cut spring onion into sections and slice chikuwa into half. Combine ...