Low-Cal Cellophane Noodles Simmered with Mushrooms
Low-Cal Cellophane Noodles Simmered with Mushrooms

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, low-cal cellophane noodles simmered with mushrooms. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Low-Cal Cellophane Noodles Simmered with Mushrooms Recipe. Cellophane noodles tossed in a sesame-chili dressing with shrimp and veggies make a healthy and energizing dish. Cellophane noodles, or fensi, sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water.

Low-Cal Cellophane Noodles Simmered with Mushrooms is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Low-Cal Cellophane Noodles Simmered with Mushrooms is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have low-cal cellophane noodles simmered with mushrooms using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Low-Cal Cellophane Noodles Simmered with Mushrooms:
  1. Get 3 packs' worth Several types of mushrooms, such as shimeji
  2. Take 1 bag - 70 grams Cellophane noodles
  3. Prepare 2 blocks Koya dofu
  4. Get 5 cm long piece Carrot
  5. Get 1 dash Green onions or scallions
  6. Get 3 to 4 tablespoons Mentsuyu (2x concentrate)
  7. Prepare 300 ml Water
  8. Take 2 tbsp Sake
  9. Prepare 1 dash Sesame oil

Chinese Celery And Pork Soup With Cellophane Noodles, Cod With Szechuan Sauce Over Cellophane Noodles, Chongqing Hot And Sour Cellophane Noodles (重慶酸辣粉). Wild Mushroom Ragout with Creamy Polenta Andrew Zimmern. Cellophane Noodles with Shrimp and Bok Choy. Learn how to make Cellophane Noodles with Garlic, Cucumbers and Cilantro & see the Smartpoints value of this great recipe.

Steps to make Low-Cal Cellophane Noodles Simmered with Mushrooms:
  1. Rehydrate the koya tofu in hot water. Rehydrate the noodles also by soaking them in boiling water for 1 minute. Cut both into easy to eat pieces. Shred the mushrooms into easy to eat pieces.
  2. Stir fry the mushrooms, then add the mentsuyu by pouring it in down the sides of the pan. When it all starts to smell aromatic, add water and sake.
  3. Add the noodles, carrot and koya dofu. Simmer until theres very little liquid left in the pan, then drizzle in the sesame oil. Add ra-yu to taste.
  4. Mix in some chopped green onions and transfer to a serving plate. Sprinkle with more green onion on top.

Bring a large pot of water to a boil. Stir together cilantro, garlic, oil, vinegar, sugar and fish sauce in a large bowl. Calories, fat, protein, and carbohydrate values for for Cellophane Noodles and other related foods. Cellophane noodles are often used in soups and stir-fries, but can also be served cold in salads. They tend to soften quickly when used in soups, while they remain al dente and soak up the flavors of other ingredients when used in stir-fries.

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