Glass noodles salad

@aoijapaneserecipes

How to Make Japanese Glass Noodle Salad at Home! 🥬Elementary school Glass noodles salad (for 2 adults + 1 child) 1/5 (30 g)… Carrot 1/2 (60 g)… Cucumber 3 slices (30 g)… Ham 25 g… Glass noodles 1 (50 g)… Egg 2 teaspoons (7 g)… Sugar 1/4 teaspoon (1.2 g)… Salt 1 teaspoon (6 g)… Soy sauce 1 tablespoon plus a little (18 g)… Vinegar 1/2 tablespoon (6 g)… Sesame oil 1 Cut the carrot and cucumber into 4cm julienne strips. Cut the ham in half lengthwise, then cut into thin strips. 2 Boil the carrot in water and cook for 1 minute after it comes to a boil.Add the cucumber and ham, bring to a boil again, then drain in a colander and rinse under cold running water to cool. 3. Boil the glass noodles in boiling water according to the instructions on the package. Drain in a colander and rinse under cold running water to cool. 4. Combine the sugar, salt, soy sauce, vinegar, and sesame oil in a heatproof container and heat in a 600w microwave for about 30 seconds. Allow to cool slightly. 5. Beat the eggs so that the whites are well mixed. Line a frying pan with a large piece of aluminum foil and heat over low heat. Pour in the eggs and when they begin to set, rotate the pan to spread them out into a circle. When the eggs are no longer runny, cover and cook with the residual heat. Cut in half, stack, and cut into long, thin strips. 6. Squeeze the vegetables and glass noodles to remove excess water, then mix with the seasonings and shredded egg. Chill in the refrigerator to allow the flavors to blend. ーーー 🥬Nursery School Glass noodles salad (for 2 adults + 1 child) 1/5 (30g)… Carrot 1/2 (50g)… Cucumber 3 slices (30g)… Ham 20g… Glass noodles 1 (50g)… Egg 2 teaspoons (6g)… Sugar a pinch (1g)… Salt a little less than 1 teaspoon (5.3g)… Soy sauce 1 tablespoon (15.8g)… Vinegar 1 teaspoon (5.3g)… Sesame oil 1 Cut the carrot and cucumber into 4cm julienne strips. Cut the ham in half lengthwise, then cut into thin strips. 2 Boil the carrot in water for 3 minutes after it comes to a boil. Add the cucumber and ham, bring to a boil again, then drain in a colander and rinse under cold running water to cool. 3. Boil the glass noodles in boiling water for 10 minutes. Drain in a colander, rinse under running water, squeeze out excess water, and cut into 3cm pieces. 4. Combine the sugar, salt, soy sauce, vinegar, and sesame oil in a heatproof container and heat in a 600w microwave for about 30 seconds. Allow to cool slightly. 5. Beat the eggs so that the whites are cut.Line a frying pan with a large piece of aluminum foil and heat over low heat. Pour in the egg and when it begins to set, rotate the pan to spread it into a circle. When the egg is no longer runny, cover and cook with the residual heat. Cut in half, stack, and cut into thin strips. 6 Squeeze the vegetables and glass noodles to remove excess water, then combine with the seasonings and shredded egg. Chill in the refrigerator to allow the flavors to blend. #glassnoodles #Recipe #japanesefood #SchoolLunch #cooking

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