Homemade Japanese cold noodle

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Homemade Japanese cold noodles.

2015-03-08 18.04.08

Ingredients:

-1 package Japanese buckwheat noodles (8.8 oz), boiling and drain well.

-1/2 chicken breast, steam and shredded and save the chicken juices.

Toppings:

-Cucumber cut into thin slices, carrots shredded, omelette cut into strips, apples cut into strips, hokto mushroom  julienne by hand, chicken julienne.

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After strain chicken juices soak into the noodles.

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Shred the hokto mushroom by hand.

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Dry fry the mushroom until fragrant.

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Sauces:

-2 tsp soy sauces, 1 tsp balsamic vinegar, 1 tsp sugar, 1/2 tsp sesame oil, 2 cloves garlic chopped, 1/2 green onion, 2 tsp water mixing well.

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Place noodles into a plate and top with all topping.

-If you want the creamy sauces mixing the sauces with 1 tsp creamy peanut butter or 1 tsp sesame seeds butter (without sesame seed oil).

-pour the sauces over  the plate of cold noodles and enjoy!

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