Dried Sukiyaki

By on November 13, 2011

Dried Suki Dried Sukiyaki


100 grams of bean thread noodle (soaked in cold water for at least 30 minutes and drained) You can cut the noodles into pieces 3 inches long if you prefer.

2 tablespoons of vegetable oil

1 tablespoon of chopped garlic

¼ cup of onion (thinly sliced)

¼ cup of chicken

½ cup of mixed seafood

1 green onion (sliced)

1 cup of spinach

½ cup of napa cabbage (cut small)

¼ cup of carrot (sliced)

1 egg (beaten)

¼ cup of sukiyaki sauce

2 tablespoons of water



• Heat the oil in the large skillet over medium heat. After the oil is hot, add the egg to cook until well done and gather to the side of the skillet.

• Add the garlic and onion to stir in the skillet. Then add chicken and carrot to cook until golden and soft.

• Place the seafood, noodles, vegetables and water to stir and combine nicely together.

• Add the sukiyaki sauce to stir nicely and mix well together. Taste your noodles. You might need to add more sauce.

• Transfer to a plate. Sprinkle with cilantro. You can squeeze some lime to add some sourness and balance the flavors.