Easiest Way to Cook Perfect Crispy Crunchy Mizuna and Fried Glass Noodle Salad

Crispy Crunchy Mizuna and Fried Glass Noodle Salad. 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.

In a large bowl, add the cold noodles, all of the vegetables and gently toss to combine. Add on the peanuts, cilantro and sesame seeds. How to make Thai Glass Noodle Salad (Yum Woon Sen) : Yum Woon Sen is basically a cold or lukewarm-served salad made with naturally gluten-free glass noodles. You can cook Crispy Crunchy Mizuna and Fried Glass Noodle Salad using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Crispy Crunchy Mizuna and Fried Glass Noodle Salad

1. It’s 1/2 bunch of Mizuna greens.
2. It’s 30 of noodles Cellophane noodles.
3. It’s 1/2 of Chicken breast.
4. It’s 1 tbsp of Cooking sake.
5. Prepare 1 of Ground sesame seeds.
6. You need 1 of Ponzu with yuzu.
7. You need 1 dash of Ra-yu.

But that is just the base! We now go ahead and pack our Thai glass noodle salad with fresh vegetables, crispy fried pork, chicken or beef, and crushed peanuts. These Chinese crispy fried noodles topped with a savoury pork and prawn gravy are quite simply ridiculously comforting. And making them at home is simple and.

Crispy Crunchy Mizuna and Fried Glass Noodle Salad instructions

1. Wash the mizuna very well, and cut into 2cm long pieces..
2. 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..
3. 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..
4. Combine the very well dried mizuna and the fried harusame noodles, and put on a serving plate..
5. Top with the chicken and sesame seeds..
6. Drizzle with the ponzu sauce and swirl on some ra-yu hot sesame oil to finish..

Heat half the vegetable oil in a wok or large frying pan. Add the garlic and the onion and stir-fry for a minute. Add the carrot and stir-fry for another minute or until the chicken is cooked. Continue frying the rest of your noodles, reducing heat as you do so to medium. Use your crispy noodles as a topping for lettuce wraps, soups, salads, and other Asian dishes.

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