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Recipe of Japanese-style rice noodles.
A light, effective and divine lunch for me, I arrived to explain how to prepare Japanese-style rice noodles.
If you like to add pieces of white cheese, you can accompany it with some roasted arepitas.
Recipe Summary
Cooking
30 min
Servings
1
Difficulty
Easy
Ingredients
Instructions
1
Step 1
Boil water for the noodles (they are not cooked, they are only allowed to hydrate for the minutes specified on the bag).
2
Step 2
Cut the onion into thin strips just like the zucchini and put them with a little bit of EVOO in a pan over medium heat.
3
Step 3
When the vegetables start to brown, add the peeled prawns (I used frozen) and turn up the heat.
4
Step 4
If the water is already boiling, turn off the heat and add the noodles to hydrate.
5
Step 5
Add sesame seeds to the pan with the vegetables and prawns and lower the heat.
6
Step 6
Meanwhile, we prepare the soy sauce, a little bit of EVOO and the peanut butter (on a personal level I add a splash of lemon but it's to taste), stir well until it is integrated and set aside.
7
Step 7
When the noodles are already hydrated, it is important to drain and rinse them before passing them to the pan with the vegetables and prawns.
8
Step 8
Stir everything, add the sauce we had reserved and raise the heat for 2 minutes without stopping moving it.
9
Step 9
Done, serve and eat on the spot!
Tips for this recipe
Here are some useful tips to perfectly prepare Japanese-style rice noodles. and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 30 minutes.
This recipe is designed for 1 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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