Sweet and delicious.
- frosted flakes
- eggs 1 teaspoon vanilla
- sugar
- cream cheese
- milk
- cooked egg noodles
- butter
- eggs separated
- sour cream
- sugar
- cinnamon
- Topping:
- crushed cornflakes
- butter
- egg noodles
- melted butter
- cream cheese
- sour cream
- Fettuccine shaped Shiratake noodles
This saucy noodle dish is inspired by the slightly sweet, mellow curries that are hugely popular in Japan for lunch and dinner, or so we hear. A simple roux-based curry sauce is prepared first, then stirred into udon, bits of sautéed seitan, and crips veggies. Experiment – change the vegetables, use tofu in place of seitan, try different brands of curry powder – the variations are endless.
- fresh udon noodles or dried udon noodles
- Curry roux sauce:
- peanut oil
- all-purpose flower
- curry powder
- garam masala
- vegetable broth
- sugar
- Udon noodle stir-fry:
- peanut oil
- grated fresh ginger
- vegetable broth
- whole-wheat spaghetti
- Coarse salt and ground pepper
- smooth peanut butter
- soy sauce
- rice vinegar
- light-brown sugar
Note: This recipe can be made ahead and refrigerated for up to 2 days. To serve, remove from refrigerator and stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.
- whole wheat spaghetti
- flank steak
- Filippo Berio Regular Olive Oil
- smooth natural peanut butter
- reduced-sodium soy sauce
- minced garlic
- minced fresh ginger
- Diced tomatoes for garnish
- sesame oil
- peanut oil
- minced ginger
- ketchup
- soy sauce
- Worcestershire sauce
- fresh bean sprouts or 1 can
- sliced green onions
- fresh tomatoes
- soy sauce
- pork cut in 1 inch cubes
- celery
- "chinese" noodles
Variation:
Instead of green capsicum, use green beans or English spinach lightly blanched and stir-fried. Several kinds of mushrooms can also be used to make ‘Mushroom Japchae’.
- **Sauce
- Black pepper
- sesame oil
- sugar
- soy sauce
- Salt
- Vegetable oil
- soy sauce
- sugar
- sesame oil
- 100g lean beef
- 200g “Japchae” sweet potato noodle
- onion cut into thin strips
- carrot cut into thin strips
- green capsicum cut into thin strips
Over noodles, yum.
- all-purpose flour
- paprika
- canola oil
- burgundy wine or beef broth
- hot cooked egg noodles