Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, crispy crunchy mizuna and fried glass noodle salad. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Combine the very well dried mizuna and the fried harusame noodles, and put on a serving plate. Top with the chicken and sesame seeds. See recipes for Thai Salad with Shrimp and Fried Rice Noodles too. To check if your oil is ready for frying, take a longer noodle piece and dip the end piece, if it puffs up within seconds, it is ready.
Crispy Crunchy Mizuna and Fried Glass Noodle Salad is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Crispy Crunchy Mizuna and Fried Glass Noodle Salad is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have crispy crunchy mizuna and fried glass noodle salad using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Crispy Crunchy Mizuna and Fried Glass Noodle Salad:
- Prepare 1/2 bunch Mizuna greens
- Make ready 30 noodles Cellophane noodles
- Get 1/2 Chicken breast
- Get 1 tbsp Cooking sake
- Make ready 1 Ground sesame seeds
- Make ready 1 Ponzu with yuzu
- Get 1 dash Ra-yu
Set puffed noodles to drain on paper towels and shake over a little salt if desired. Continue frying the rest of your noodles, reducing heat as you do so to medium. Use your crispy noodles as a topping for lettuce wraps, soups, salads, and other Asian dishes. Crispy noodles also make a great snack.
Steps to make Crispy Crunchy Mizuna and Fried Glass Noodle Salad:
- Wash the mizuna very well, and cut into 2cm long pieces.
- Cut up the harusame noodles with kitchen scissors into 2 cm long bits, and deep fry in 170°C oil for about 2 seconds, turn over, then another 2 seconds - a total of 4 seconds.
- Put the chicken breast in a heatproof container, sprinkle with sake, cover with plastic wrap and microwave for 3 to 4 minutes at 600 W. Leave with the plastic wrap still on until cool, and then shred it up with your hands.
- Combine the very well dried mizuna and the fried harusame noodles, and put on a serving plate.
- Top with the chicken and sesame seeds.
- Drizzle with the ponzu sauce and swirl on some ra-yu hot sesame oil to finish.
Use your crispy noodles as a topping for lettuce wraps, soups, salads, and other Asian dishes. Crispy noodles also make a great snack. This noodle salad combines all of our favorite things – tender poached chicken, crunchy cabbage and carrots, fiery serrano chiles, gingery peanut sauce, and fresh mint and cilantro. It also make enough to feed a crowd, so you can have it for lunch all week or bring it to a potluck! The crunchy noodles, however, are not from a package.
So that’s going to wrap it up for this exceptional food crispy crunchy mizuna and fried glass noodle salad recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
