Late-night Japanese noodles from Food & Wine Magazine, May 2013: Food & Travel Special (page 92) by Paul Qui

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Notes about this recipe

  • Rinshin on January 13, 2014

    I used frozen ramen noodles without the ramen packets. Perhaps because I used fresh noodle when I added the broth it became gunky and noodles more or less stuck together. I would recommend the use of dry ramen or Japanese style thin yakisoba for this and avoid the thicker fresh ramen noodles. The taste was really mild and not to my liking. I've made and love Sapporo style chilled ramen salad which is made with some mayo based sauce and because this recipe used mayo I thought it would be tasty too but if I do this recipe again, I would do it differently adding acid taste such as citrus squeeze or vinegar to the mayo sauce. Perhaps even some chili or tobandjan chile sauce. Use of shiso really did not do anything to this dish and I felt it was wasted effort and cost. Nori is a good addition though.

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