Seafood and Vegetables with Noodles Recipe
Noodles Recipes

Ingredients

8
600 g/11/4 lb
8
1/2 sheet
4
1.4 L/21/2 pt

mange touts, trimmed
parboiled fresh kishimen or udon noodles
crab sticks
seaweed paper, cut into four strips
spring onion, chopped
Japanese Broth

Method:

1. Cook the mange touts in boiling water for 2 minutes. Rinse with cold water and set aside.

2. Bring water to the boil and cook the noodle for 3 minutes. Rinse under cold water, then drain. Divide the noodles among four bowls.

3. Divide the mange touts, crab sticks, seaweed and spring onions among four bowls. Heat the broth and pour into the bowls. Serve immediately.