Spinach & Egg Roll Noodles

Name: Spinach & Egg Roll Noodles
Ingredients: 5 1/4 cups noodles wheat, cooked according to the instruction on the package; 10 cups spinach trimmed and washed; 2 tablespoons white miso; 2 teaspoons sake; 2 teaspoons rice vinegar; 2 tablespoons almond flakes; 1 teaspoon ginger grated; 1 tablespoon oil; 6 eggs; 2 teaspoons light soy sauce; 5 1/16 tablespoons dashi; 1/2 teaspoon sugar; 1 pinch salt; 1 tablespoon oil

14 ingredients

9 steps

Ingredients

5 1/4 cups noodles wheat, cooked according to the instruction on the package
10 cups spinach trimmed and washed
2 tablespoons white miso
2 teaspoons sake
2 teaspoons rice vinegar
2 tablespoons almond flakes
1 teaspoon ginger grated
1 tablespoon oil
6 eggs
2 teaspoons light soy sauce
5 1/16 tablespoons dashi
1/2 teaspoon sugar
1 pinch salt
1 tablespoon oil

Directions

1

1. Mix eggs gently, avoiding making foam.
2

2. Mix dashi, soy sauce and sugar and add it to eggs whisk carefully.
3

3. Heat oil in the frying pan, pour 1/3 of egg mixture, wait till eggs are cooked, roll, smear with oil, pour 1/3 of remaining eggs, wait till eggs are done and roll.
4

4. Repeat with remaining eggs.
5

5. When egg roll is ready, slice and cut into cubes.
6

6. Heat wok add almonds, stir-fry 1 min and remove.
7

7. Add oil into the wok, fry ginger, add spinach, stir-fry 3 min.
8

8. Mix miso, sake, rice vinegar and pour over spinach.
9

9. To serve: arrange noodles on the plate, top with spinach, sprinkle with almonds and egg roll cubes.