This is a recipe for a delicious way of eating up lots of shirataki noodles.Please add the butter at the end to maximize the flavor of the ingredients. Blanching shirataki noodles will remove their characteristic smell. Recipe by EnjoyKitchen

When I was trying to figure out a way to cook kabocha, I was also making tsukudani-style stewed jako, so I wondered what it would be like if I mixed them together.This is very easy. I recommend it for people who don't like sweet simmered kabocha. Recipe by rinocojp

I wondered if scallops and lemon would go well together, so I tried making this!Make sure you don't over-mix everything. Turn the heat off before adding the lemon juice.The flavor will vary depending on the amount of scallops and moisture, so adjust the amount of soy sauce as necessary! Recipe by Kyasarintei

I always make asparagus with butter and soy sauce, but wanted to add something a little more... so, I tried adding some Balsamic vinegar.-The key is the balsamic vinegar.-Turn the heat off as soon as you have added the soy sauce and Balsamic vinegar. Recipe by Suzupiyo

I had a ton of shiso leaves around, so I wanted to use them up!You can add butter at the start too.You can put in as much shiso as you like. The version in the photo has 30 shiso leaves in the stir-fry plus more for garnish, and I wanted to add even more!To be honest, it tastes good even without the pork. Recipe by guemi

I wanted to eat a light stir-fry dish.I wrote this recipe with many steps, but actually it's very easy.When you cook the chicken, you can leave the chicken for a while once you put it in the pan.You can easily turn over the chicken once it's cooked.Adjust the amount of soy sauce and other seasonings depending on the fish sauce you use. Recipe by santababy

I wanted to eat yakisoba noodles for lunch so I tried to make them with a lot of squid.Warming up the noodles with a microwave makes the noodles separate easily and cook quicker. Recipe by kurukurumin

I made a quick and delicious lunch with whatever I had on hand.The flavor is on the sweet side.You can omit the sugar if you'd rather have your udon just be savory.You can add pork instead of chicken. Recipe by Majuju

With a 3 month old girl, I'm always looking for easy recipes I can make in a short amount of time without having to go shopping for extra ingredients. I decided to allow myself a little oil in this recipe since my mastitis has gotten better.It's very richly flavored. If you like lighter flavors, please reduce the amount of seasoning ingredients.Use any vegetables and other ingredients you have in the refrigerator!I recommend adding lots of chopped green onions.Frozen Sanuki udon noodles are firm and delicious.You can also use kishimen noodles or yakisoba noodles instead. For 1 serving. Recipe by Piyokonoshokutaku

I harvested a lot of shiitake mushrooms that I grew myself. I wanted to eat them in a tasty way, so I tried combining them with a cucumber I had in the refrigerator. This was amazingly delicious! Ingredients with different textures really go together well!By coating the cucumber with flour before cooking it, it blends better with the seasonings and retains its moisture better for a juicy finish.Add some shichimi chili pepper mix as well as the black pepper if you like. Recipe by Ponie

Use up leftover vegetables with this recipe.You don't have to use the vegetables listed here - anything goes! I just used the vegetables I had on hand. For 2 servings. Recipe by Rearea cheese

Featured in Cookpad News on May 5, 2017. This butter-flavored stir-fried udon, full of the aroma of nori seaweed, is a favorite with kids. Perfect for lunch!Recipe background: I wanted my kids to eat lots of nori, so I created this recipe. The nori blends in softly, making it great even for little ones.