This is a traditional Japanese table dish and one of my husband’s favorites 💕

Japanese tantanmen is different from Taiwanese tantan noodles—it's served in a broth, with a mildly spicy flavor and a rich sesame aroma.

I made a dish that's easy on the pocketbook using leftover daikon radish peel and a Japanese sweet potato I got as a gift!Stir-fry and simmer!! Recipe by Silvy1978

In Taiwan, canned mackerel noodles are usually the tomato-flavored kind known as 'typhoon noodles.' This time, I used canned boiled mackerel, which offers more ways to cook it.Japanese-style Dan Dan noodles are typically made with ground meat, but using ready-to-eat canned mackerel is more convenient and nutritious.Try adding spicy bean paste if you want a bolder flavor!

Japanese-style Dan Dan noodles are served in broth, similar to ramen, but the method is very simple.

so many individual flavors in harmony delicious

#GA4#W2 #noodles.It's mostly cooked in chinese way but I used my way and always enjoyed by kid's

This is simple stir-fried udon noodles. The flavors of soy sauce and sesame oil stimulate my appetite. Add any vegetables you like.

Always wanted to try this? No idea how? Here is a step by step on how to do this.This is rather time consuming, but oh so worth it. I made this one more veggie heavy, rather than noodle heavy, at least to give the impression it is a tad healthier 😊. I found in restaurants it is mostly noodles, because they are cheaper I suppose.Here is a note about this dish. Required, soy sauce and sesame oil. These two are the major flavor factors.Next is the glass noodles, which offer a slightly chewy texture which is hard to duplicate. But if only rice noodles or regular spaghetti noodles are available, go ahead and use that. The texture will be different, but the flavors should be good still.Sugar and garlic round out the flavors of this dishs basic flavors.Meat is actually optional, tofu can be used also, as well as chicken, pork, etc., Or none at all.The veggies are completely up to you. But the onions are pretty much a staple.The egg is usually for looks, and some only use the yolk for that bright yellow splash of color.This is typically NOT spicy, so it works for a lot of people. It can be a main course, or a side dish.The choice is yours.

Featured in 'Cookpad's Delicious Select! Noodle Recipes.' Quick, easy, and healthy—I'm proud of this recipe!Recipe background:One summer, I had leftover somen noodles and some healthy soy milk, so I threw together a quick lunch. It turned out tasting just like tonkotsu ramen! My kids asked, 'Is this ramen? It's so good!' Even though there's no animal fat, it still has a rich flavor!

I wanted to make unique noodles for hot days.I made the soup strong to go well with the dipping noodles.Make sure to chill the soup, noodles, and ingredients. Recipe by Otometeo

My friend in Japan taught me this recipe. The vinegar and soy sauce make it refreshing for a summertime lunch and perfect to go with Asian noodles! You can substitute other veggies on hand if you like.