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Yasai Somen

Another Somen salad recipe for summer with mushroom,eggplant, green pepper and garlic tops.
Ingredients
  Green pepper 1
  Egg plant 1
  Mushrooms 2
  Broccoli head 1 Medium
  Aburaage 5 Ounce, halved
  Garlic tops 4
  Chilli 1 Teaspoon
  Somen noodles 2 Cup (32 tbs)
  Oil 1 Teaspoon
Directions

GETTING READY
1. Cut the green pepper, eggplant, mushroom and garlic tops into thin long slices.
2. Cut the mushroom.

MAKING
3. In a frying pan, heat oil.
4. Add the cut eggplant, mushrooms, garlic tops, broccoli and aburaage.
5. Add chili and put a lid over the pan to cook.
6. In another pan, bring water to a boil.
7. Add the somen and cook. Once done, remove the somen from the water.
8. Plate Somen and add the cooked vegetables.

MAKING
9. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
4
Subtitle: 
Japanese Thin Wheat Noodle Salad

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4.25
Average: 4.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 386 Calories from Fat 80

% Daily Value*

Total Fat 9 g14.5%

Saturated Fat 1.3 g6.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1133.4 mg47.2%

Total Carbohydrates 62 g20.8%

Dietary Fiber 9.4 g37.5%

Sugars 5.2 g

Protein 17 g33.3%

Vitamin A 10.7% Vitamin C 147.7%

Calcium 20.3% Iron 19.4%

*Based on a 2000 Calorie diet

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Yasai Somen Recipe Video, Japanese Thin Wheat Noodle Salad