CRISPY TUNA AND PAN FRIED MIKI
Prep time: 30 minutes
Cooking time: 15 minutes
Serves: 4
CRISPY TUNA TOPPING
2 canned tuna, drained from liquid
1 tbsp cornstarch
ground pepper
1 tsp Pork flavor seasoning
Cooking oil
Combine all ingredients for tuna except oil.
Fry until golden brown.
Chop to bits. Set aside.
VEGETABLE TOPPINGS
3 tbps cooking oil
1/2 medium size onion, peeled and chopped
5 cloves garlic, minced
Dried Shitake Mushrooms, (soaked in water and softened) then chopped (100 grams)
50 grams shredded green cabbage
1 package fresh spinach
2 to 3 tbsp soy sauce
1 tbsp sesame oil
Saute onions and garlic
Add cabbage and cook for 2 minutes
Add softened mushrooms and cook for a minute.
Season with soy and sesame oil
Add spinach and cover for 30 seconds until wilted but not gray.
Add fried tuna.
Set aside.
NOODLES
1 cup shitake mushroom broth
2 tbsp soy sauce
1 tbsp sesame oil
ground pepper.
1 package miki noodles
Bring broth to a boil with soy, sesame and ground pepper.
Wash noodles with warm water to remove chemicals.
Add to the boiling broth.
Cover and cook for 2 minutes.
Combine with the toppings.
Serve right away.
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