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1. In large saucepan prepare noodles according to package directions. Add broccoli for last 5 minutes of cooking time. Drain in colander. 2. In same pan mix soup, sour cream, pepper, cheese and noodle mixture. Heat through, stirring occasionally.
Morioka reimen (Japanese: 盛岡冷麺) is a cold noodle dish based on Korean naengmyeon. Morioka jajamen (Japanese: 盛岡じゃじゃ麺) is a dish with meat miso on thin udon noodles, based on Chinese zhajiangmian. Wanko soba (Japanese: わんこそば) is a style of Japanese soba, served in many small bite-sized bowls.
Kamo nanban (鴨南蛮) is a Japanese noodle dish made with seasonal soba or udon noodles [1] in a hot dashi soup of duck (鴨) or chicken meat, [2] as well as leeks [3] or Welsh onions. [ 4 ] [ 5 ] [ 6 ] On its own, "nanban soba" ( 南蛮蕎麦 ) or simply "nanban" might be used, referring to the onions in the dish.
Osaka style - ingredients are mixed into the batter before grilling. Has now spread nationwide. Hiroshima style - made out of layers of batter, cabbage, toppings, yakisoba and fried egg. Horumon yaki-udon - Yakiudon with the pluck in Tsuyama, Okayama; Takoyaki - balls of grilled, savory batter with pieces of octopus inside. Is now popular ...
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Stir the cornstarch, consommé and water in a small bowl until the mixture is smooth. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned.
The dish is prepared by stir-frying sliced steak and broccoli florets with oyster or soy sauce and aromatics such as garlic and ginger. Sugar or honey may be used to sweeten the sauce. [7] Corn starch is commonly used to tenderize the beef and thicken the sauce. [8] [9]
[2] [4] [5] The noodles are typically served cold, while the soup is typically served hot, which serves to season and moisten the noodles. [2] [3] The noodles can also be served at room temperature. [6] Additional ingredients used in the dish are typically served atop or on the side within the dish of noodles. [6]