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Use Mizuna greens.
Provide noodles Cellophane noodles.
You need to prepare Chicken breast.
Prepare Cooking sake.
Prepare Ground sesame seeds.
You need to prepare Ponzu with yuzu.
Provide Ra-yu.

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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..

The seasoned noodles are the real star, with the crispy pork and other ingredients just there to play back up. It's usually served cold or room temperature, and many versions include either dried or whole cooked shrimp to If you've never worked with them before, glass noodles require a little explanation. This salad has an interesting Asian flavour combined with the crunch of Hold the cabbage firmly with one hand and shave down one side. Our Crunchy Fried Noodles Salad Version. If something is truly crunchy, you will hear that crunch with almost every bite.

There is constantly something new to discover when it pertains to food preparation and every chef's skill-set is open to enhancement. This Crispy Crunchy Mizuna and Fried Glass Noodle Salad recipe is simply a few recipe ideas to help enhance your chef's efficiency. There are a lot more great recipes available and also excellent cooks keep seeking them throughout their lives. Continuous discovering is the crucial to ever-improving cooking abilities.

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