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Spinach & egg roll noodles
Ingredients
- 200 grams of wheat noodles, cooked according to the instruction on the package
- 300 grams of spinach, trimmed and washed
- 2 tablespoons of white miso
- 2 teaspoons of sake
- 2 teaspoons of rice vinegar
- 2 tablespoons of almond flakes
- 1 teaspoon of grated ginger
- 1 tablespoon of oil
For egg roll:
- 6 eggs
- 2 teaspoons of light soy sauce
- 75 ml of dashi
- 1/2 teaspoon of sugar
- pinch of salt
- 1 tablespoon of oil
Instructions
- Mix eggs gently, avoiding making foam.
- Mix dashi, soy sauce and sugar and add it to eggs whisk carefully.
- 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.
- Repeat with remaining eggs.
- When egg roll is ready, slice and cut into cubes.
- Heat wok add almonds, stir-fry 1 min and remove.
- Add oil into the wok, fry ginger, add spinach, stir-fry 3 min.
- Mix miso, sake, rice vinegar and pour over spinach.
- To serve: arrange noodles on the plate, top with spinach, sprinkle with almonds and egg roll cubes.
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