![\"307\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/01\/307.jpg\")
<\/a><\/p>\nFried Yam Noodles with Vegetables<\/strong><\/p>\n I am a noodle lover.<\/p>\n <\/p>\n I crave for noodles at least once a week.<\/p>\n I’m pretty sure the first dish I made by myself was some sort of a noodle dish.<\/p>\n I made fried noodle a lot as a teenager for a late night snack after my parents went to bed.<\/p>\n Today I’m posting fried noodles, but this is a bit different from what I used to make.<\/p>\n For this time I used yam noodles instead of regular Chinese noodle typically used for fried noodles.<\/p>\n Yam noodles are light and they are supposed to have fewer calories than regular noodles.<\/p>\n Because of that they are often called “healthy” food.<\/p>\n Healthy or not, I just love these noodles, mostly because of its unique texture.<\/p>\n canola oil 1. Sautee the vegetables with oil. \u7cf8\u3053\u3093\u306b\u3083\u304fde\u713c\u304d\u305d\u3070<\/strong><\/p>\n \u7cf8\u3053\u3093\u306b\u3083\u304f\u3001\u5148\u65e5\u307e\u305f\u98df\u3079\u305f\u304f\u306a\u3063\u3066\u65e5\u672c\u98df\u6599\u54c1\u5e97\u306b\u8d70\u308a\u307e\u3057\u305f\u3002<\/p>\n \u30c6\u30ea\u30fc\u306f\u7cf8\u3053\u3093\u306b\u3083\u304f\u3042\u307e\u308a\u597d\u304d\u3058\u3083\u306a\u3055\u305d\u3046\u306a\u306e\u3067\u3001\u4e00\u4eba\u3054\u98ef\u3002<\/p>\n \u7cf8\u3053\u3093\u306b\u3083\u304f\u306e\u713c\u304d\u305d\u3070\u3001\u7f8e\u5473\u3057\u3044\uff5e\uff01<\/p>\n \u91ce\u83dc\u305f\u3063\u3077\u308a\u3067\u4f5c\u3063\u3066\u3001\u4ed5\u4e0a\u3052\u306b\u3053\u308c\u307e\u305f\u305f\u3063\u3077\u308a\u3068\u9752\u6d77\u82d4\u3068\u751f\u59dc\u3092\u304b\u3051\u3066\u3044\u305f\u3060\u304d\u307e\u3057\u305f\u3002<\/p>\n \u30a6\u30b9\u30bf\u30fc\u30bd\u30fc\u30b9\u3058\u3083\u306a\u304f\u3063\u3066\u3001\u3061\u3087\u3063\u3068\u3053\u3063\u3066\u308a\u3068\u304a\u597d\u307f\u30bd\u30fc\u30b9\u3092\u4eca\u56de\u306f\u4f7f\u3044\u307e\u3057\u305f\u3002<\/p>\n \u7cf8\u3053\u3093\u306b\u3083\u304f\u306b\u306f\u3053\u3046\u3044\u3046\u3053\u3063\u3066\u308a\u7cfb\u306e\u65b9\u304c\u4f3c\u5408\u3046\u6c17\u304c\u3057\u307e\u3059\u3002<\/p>\n \u3053\u306e\u5f8c\u3001\u713c\u304d\u305d\u3070\u75c5\uff1f\u306b\u304b\u304b\u3063\u3066\u3001\u6700\u8fd1\u3088\u304f\u4f5c\u3063\u3066\u307e\u3059\u304c\uff08\u3075\u3064\u3046\u306e\u9eba\u3067\uff09\u3001\u30c6\u30ea\u30fc\u3001\u713c\u304d\u305d\u3070\u7d50\u69cb\u597d\u304d\u307f\u305f\u3044\u3067\u3001\u7f8e\u5473\u3057\u3044\u3001\u3068\u3088\u304f\u98df\u3079\u3066\u304f\u308c\u307e\u3059\u3002<\/p>\n \u4e0b\u306f\u73cd\u3057\u304f\u30a2\u30af\u30b7\u30e7\u30f3\u30b7\u30e7\u30c3\u30c8\uff5e\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Fried Yam Noodles with Vegetables I am a noodle lover.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-34769","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34769","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=34769"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34769\/revisions"}],"predecessor-version":[{"id":34795,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34769\/revisions\/34795"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 small onion, sliced
\n1\/2 cabbage, chopped
\n1 cup mushroom, sliced
\n1\/2 green onion, cut into bite size pieces
\n200 ~ 250g yam noodle, cooked in a boiling water for a few minutes, and then drained
\nsalt and pepper
\nJapanese Okonomi sauce
\naonori (Japanese dried seaweed)
\nred ginger<\/p>\n
\n2. Add noodles. Continue to sautee.
\n3. Salt and pepper. Add sauce. Serve with aonori and red ginger.\u3000<\/p><\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"