Japanese noodles with meat and vegetables
Votes: 3
Time: 11 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Japanese noodles with meat and vegetables - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cans (410 ml) low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 1 teaspoon chopped garlic
- A 0.5cm piece of peeled fresh ginger, finely chopped.
- 225g of noodles left over from cooking Hibachi Steak
- 2 cups of meat and vegetables left over from cookingHibachi steak»
- 1 stalk of green onion, chopped
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Cooking the dish according to the recipe:
- In a saucepan over medium heat, bring the chicken broth, soy sauce, garlic, and ginger to a boil. Add the noodles and cook for 1 minute. Add the beef and vegetables and cook for another 2 minutes. Divide the noodle mixture into 2 bowls and serve hot, garnished with chopped green onions.
Categories:
recipe / Main courses / Pasta / Meat / / Japanese cuisine / Sandra Lee
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