This organic udon can be used to boil in soup or stir-frying, they are equally good as the texture is not too soft which will break-up easily after cooked!
I stir-fried them with some blended carrot juice so that the noodles are a little wet, and also give some natural sweetness from the carrot! This is not my invention method, I merely copied the idea since I ate once at a Chinese restaurant in town which introduces their fried version. Not a bad idea, I thought!! ^^
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