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Fushimen salad with tsuyu

Ingredients (for 2 people)

  • 1 pack of fushimen
  • 6 tablespoons of tsuyu sauce
  • a piece of fresh ginger
  • 400g of fresh shrimps
  • 150g of spinach leaves
  • 3 eggs
  • 2 chives
  • 4 teaspoons of white sesame seeds

Directions

1. In a large saucepan, bring water with a pinch of salt to a boil. Once the water is boiling, add the fushimen and cook on medium heat for 7 minutes while stirring from time to time. When the noodles are cooked, drain and rinse with cold water. Drain once again and set aside in the refrigerator.

2. In a different saucepan, bring water to a boil, lower the heat and add the peeled shrimps for 2 minutes. Once cooked, drain and set aside.

3. Wash the spinach leaves and cook for 3 minutes in boiling water. Once the spinach are cooked, squeeze with hands to remove excess water and cut in chunks.

4. To make egg strips, preheat a large pan lightly oiled then break an egg in a bowl and beat it. On low heat, pour the beaten egg in the pan and make a thin omelet. Make 2 other omelets with the remaining eggs following the same procedure. Let them cool down, roll them and slice in thin strips.

5. Wash the chives and slice them. Peel the ginger, cut it in small pieces and add it to a small bowl with tsuyu sauce.

Plating is the last step. Cover the bottom of a large bowl with half of the noodles, add half of the shrimps, half of the egg strips, half of the spinach and top it off with a little bit of chives and sesame.

According to your taste, add the desired amount of tsuyu on top of the preparation before serving.

Tip : Add chicken pieces and shiitake mushrooms in the salad to make it more consistent .

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