![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/02\/62.jpg\" "\\"62\\"")
<\/a><\/p>\nFried Zucchini Noodle<\/strong><\/p>\n Fried noodle was always one of my favorite weekend lunch options when I was growing up in Japan. It’s easy to make and I could even make it myself when I was in 2nd grade (or maybe 3rd)! A few weeks ago I was in a mood for fried noodle but unfortunately there is no place nearby where I can get the certain type of noodle I like for my fried noodle. And I wasn’t gonna drive for a half hour to get to the Asian store. So I had to be a little creative. I looked in my fridge and I decided to make my fried “noodle” with zucchini! I cut zucchini into long strips like noodle. I consumed two whole zucchini this way!<\/p>\n Fried zucchini noodle: canola oil, cabbage, onion, zucchini noodle, salt, pepper, yakisoba sauce, beni(red) ginger, seaweed, green onion, katzuobushi (dried fish flakes), fried egg<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u713c\u304d\u201c\u30ba\u30c3\u30ad\u30fc\u30cb\u201d\u305d\u3070<\/strong><\/p>\n \u4ee5\u524d\u30ba\u30c3\u30ad\u30fc\u30cb\u3092\u30b9\u30d1\u30b2\u30c3\u30c6\u30a3\u306b\u898b\u7acb\u3066\u305f\u6599\u7406<\/a>\u3092\u4f5c\u308a\u307e\u3057\u305f\u304c\u3001\u4eca\u56de\u306f\u4e2d\u83ef\u305d\u3070\u98a8\u306b\u4f7f\u3063\u3066\u307f\u307e\u3057\u305f\uff5e\u3002<\/p>\n \u5148\u65e5\u3069\u3046\u3057\u3066\u3082\u713c\u304d\u305d\u3070\u304c\u98df\u3079\u305f\u304f\u306a\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u8fd1\u304f\u306b\u4e2d\u83ef\u305d\u3070\u3092\u58f2\u3063\u3066\u3044\u308b\u5e97\u304c\u306a\u3044\u306e\u3067\u3001\u305f\u307e\u305f\u307e\u3046\u3061\u306b\u3042\u3063\u305f\u30ba\u30c3\u30ad\u30fc\u30cb\u3092\u9eba\u98a8\u306b\u7d30\u5207\u308a\u306b\u3057\u307e\u3057\u305f\u3002<\/p>\n \u5177\u306f\u30ad\u30e3\u30d9\u30c4\u3068\u7389\u306d\u304e\u3002<\/p>\n \u30ba\u30c3\u30ad\u30fc\u30cb\u305d\u3070\u3092\u5165\u308c\u3066\u3055\u3089\u306b\u7092\u3081\u305f\u3089\u3001\u9c39\u7bc0\u3068\u30bd\u30fc\u30b9\u3092\u304b\u3089\u3081\u3066\u3001\u7d05\u30b7\u30e7\u30a6\u30ac\u3001\u6d77\u82d4\u3001\u5c0f\u306d\u304e\u3092\u6563\u3089\u3057\u3066\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n \u3042\u3063\u3001\u305d\u3046\u305d\u3046\u3001\u76ee\u7389\u713c\u304d\u3082\u306e\u305b\u3066\u307e\u3057\u305f\u306d\u3002<\/p>\n \u4e00\u4eba\u3067\u304b\u308b\uff5e\u304f\u30ba\u30c3\u30ad\u30fc\u30cb2\u672c\u307a\u308d\u3063\u3068\u98df\u3079\u3066\u3057\u307e\u3044\u307e\u3057\u305f\u3088\uff5e\u3002<\/p>\n \u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0\u306f\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n Fried Zucchini Noodle Fried noodle was always one of my favorite weekend lunch options when I was growing up in Japan. It’s easy to make and I could even make it myself when I was in 2nd grade (or maybe 3rd)! A few weeks ago I was in a mood for fried noodle but unfortunately […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"class_list":["post-28533","post","type-post","status-publish","format-standard","hentry","category-potatosquash"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28533","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28533"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28533\/revisions"}],"predecessor-version":[{"id":28542,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28533\/revisions\/28542"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28533"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28533"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28533"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"