{"id":31054,"date":"2014-03-08T10:30:11","date_gmt":"2014-03-08T15:30:11","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=31054"},"modified":"2014-03-08T10:30:11","modified_gmt":"2014-03-08T15:30:11","slug":"fried-noodle-with-mango-and-pineapple%e3%83%88%e3%83%ad%e3%83%94%e3%82%ab%e3%83%ab%e3%83%95%e3%83%ab%e3%83%bc%e3%83%84%e7%84%bc%e3%81%8d%e3%81%9d%e3%81%b0","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=31054&lang=en","title":{"rendered":"Fried Noodle with Mango and Pineapple
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\"18\"<\/a><\/p>\n

Fried Noodle with Mango and Pineapple<\/strong><\/p>\n

Finally, we have above 32F degree temperature this week, but this winter has been so long. I’m usually not a beach person, but I do think a lot more about escaping to the beach where I can soak up the sun all day long. Here is my fried noodle (or yakisoba: Japanese style fried noodle) with mango and pineapple I made about a week ago. I’ve never put any fruit in my yakisoba, but these tropical fruits remind me of the beautiful sunny summer days we had (that seems to have been a long time ago though).<\/p>\n

Fried noodle with mango and pineapple: Japanese yakisoba package (either sauce flavor or salt\/spice flavor), oil, pork, onion, cabbage, peppers, mango, pineapple, green onion<\/p>\n

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\"\"<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Fried Noodle with Mango and Pineapple Finally, we have above 32F degree temperature this week, but this winter has been so long. I’m usually not a beach person, but I do think a lot more about escaping to the beach where I can soak up the sun all day long. Here is my fried noodle […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,11,7],"tags":[],"class_list":["post-31054","post","type-post","status-publish","format-standard","hentry","category-meat","category-starches","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31054","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=31054"}],"version-history":[{"count":2,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31054\/revisions"}],"predecessor-version":[{"id":31057,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31054\/revisions\/31057"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31054"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31054"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31054"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}