Agedashi with buckwheat noodles

Cooking Soups Agedashi with buckwheat noodles

Mouth-watering Asian flavours spring to life in this super-healthy and easy noodle dish.

Lables: Egg free Lactose free Milk free Peanut free Tree nut free
  1. Soak mushrooms for 10 minutes in 1/2 cup of boiling water. Drain and discard liquid. Set aside.
  2. Place dashi in a pan with 250ml hot water over medium heat. Add the sauces, sugar, cornflour and mushrooms. Simmer for 3 minutes, then add the carrot and shallots.
  3. Heat oil in a non-stick pan over medium-high heat. Pat tofu dry with paper towel, then dip in flour that has been seasoned with salt and pepper. Fry tofu for 1 minute each side until golden.
  4. Place noodles in bowls, add a piece of tofu and pour over broth.

If you liked the recipe "Agedashi with buckwheat noodles", tell your friends about it!

8 dried Asian mushrooms
1 tsp dashi granules
20ml light soy sauce
20ml dark soy sauce
40ml mirin
1/2 tsp sugar
1 tsp cornflour
1 carrot, peeled, thinly sliced
2 shallots, thinly sliced
60ml vegetable oil
300g firm tofu, quartered
1 tbsp flour, to dust
200g buckwheat noodles , cooked, drained

Adv

Autors
Preparation time
30
Cooking time
10
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Soups
Posted by

Rate the recipe Agedashi with buckwheat noodles

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments