![\"194\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/07\/194.jpg\")
<\/a><\/p>\nBlackened Corn Fried Noodle<\/strong><\/p>\n I’ve always liked noodle.<\/p>\n <\/p>\n I usually have craving for noodle soup, like ramen, but last week I had this huge craving for yakisoba, or fried noodle!<\/p>\n Good thing is that I usually keep a few bags of noodle in my freezer, and I didn’t have to wait to make some.<\/p>\n Although you don’t find any meat or seafood in this dish, you will enjoy the big flavor from the blackened corn!<\/p>\n canola oil 1. Heat oil in a pan. Blacken corn. Remove from pan. \u7126\u304c\u3057\u30c8\u30a6\u30e2\u30ed\u30b3\u30b7\u306e\u713c\u304d\u305d\u3070<\/strong><\/p>\n \u30e9\u30fc\u30e1\u30f3\u3068\u304b\u713c\u304d\u305d\u3070\u3068\u304b\u3001\u3063\u3066\u3044\u3046\u9eba\u985e\u306f\u98df\u3079\u305f\u304f\u306a\u308b\u3068\u4eca\u3059\u3050\u98df\u3079\u305f\u3044\uff01\u3001\u3068\u306a\u308b\u306e\u3067\u3001<\/p>\n \u9eba\u306f\u51b7\u51cd\u5eab\u306b\u5e38\u5099\u3057\u3066\u3042\u308a\u307e\u3059\u3002<\/p>\n \u713c\u304d\u305d\u3070\u3001\u8089\u3082\u30b7\u30fc\u30d5\u30fc\u30c9\u3082\u30ca\u30b7\u3067\u4f5c\u308b\u3064\u3082\u308a\u3060\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u305d\u308c\u306a\u3089\u30ca\u30cb\u3092\u5165\u308c\u3088\u3046\u3001\u3068\u3002<\/p>\n \u3084\u3063\u3071\u308a\u3061\u3087\u3063\u3068\u30b3\u30af\u304c\u6b32\u3057\u304b\u3063\u305f\u306e\u3067\u3001\u7389\u306d\u304e\u3084\u3089\u30ad\u30e3\u30d9\u30c4\u3001\u30b9\u30ca\u30c3\u30d7\u30d4\u30fc\u306a\u3069\u306e\u307b\u304b\u306b\u3001\u30c8\u30a6\u30e2\u30ed\u30b3\u30b7\u3092\u5c11\u3057\u7126\u304c\u3057\u305f\u3082\u306e\u3092\u5165\u308c\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u30b3\u30ec\u3001\u7f8e\u5473\u3057\u3044\u3067\u3059\u3088\uff5e\u3002<\/p>\n \u3061\u3087\u3063\u3068\u7126\u304c\u3057\u305f\u30c8\u30a6\u30e2\u30ed\u30b3\u30b7\u3063\u3066\u3001\u672c\u5f53\u306b\u3044\u3044\u5473\u3092\u51fa\u3057\u3066\u304f\u308c\u307e\u3059\u3002<\/p>\n \u65e5\u672c\u306e\u5c4b\u53f0\u3092\u601d\u3044\u51fa\u3057\u307e\u3057\u305f\uff08\u7b11)\u3002<\/p>\n \u3061\u306a\u307f\u306b\u5973\u5b50\u30ef\u30fc\u30eb\u30c9\u30ab\u30c3\u30d7\u30b5\u30c3\u30ab\u30fc\u6c7a\u52dd\u6226\u3002<\/p>\n \u65e5\u672c\u3000\u5bfe\u3000\u30a2\u30e1\u30ea\u30ab\u3002\u3002\u3002<\/p>\n \u5148\u65e5\u306f\u3001\u4e21\u65b9\u5fdc\u63f4\u3057\u307e\u3059\u3001\u3068\u8a00\u3063\u3066\u307e\u3057\u305f\u304c\u3001\u30a2\u30e1\u30ea\u30ab3\u70b9\u5165\u3063\u305f\u3068\u3053\u308d\u3067\u5207\u308c\u3066\u3057\u307e\u3044\u307e\u3057\u305f\uff08\u82e6\u7b11\uff09\u3002<\/p>\n \u201c\u3082\u3046\u898b\u305f\u304f\u306a\u3044\u201d\u3001\u3068\u5b50\u4f9b\u306e\u3088\u3046\u306b\u30c0\u30c0\u3092\u3053\u306d\u305f\u81ea\u5206\u306b\u5f8c\u304b\u3089\u53cd\u7701\u3067\u3057\u305f\u3002\u3002\u3002<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/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 Blackened Corn Fried Noodle I’ve always liked noodle.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,28,29],"tags":[],"class_list":["post-36292","post","type-post","status-publish","format-standard","hentry","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36292","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=36292"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36292\/revisions"}],"predecessor-version":[{"id":36337,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36292\/revisions\/36337"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36292"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 ear corn
\n1\/2 onion, sliced
\n1 cup chopped cabbage
\n1\/2 cup sugar peas, coked in boiled water for a few minutes
\nyakisoba noodle
\n1\/4 cup water
\nsalt and pepper
\nOkonomi sauce (Japanese fried noodle sauce)
\nred ginger (Beni-shoga)
\nroasted seaweed<\/p>\n
\n2. Add some oil. Saute onion, cabbage, and sugar peas.
\n3. Add the blackened corn.
\n4. Add yakiyoba noodle and water. Continue to cook for another few minutes.
\n5. Salt and pepper. Add Okonomi sauce.
\n6. Serve with red ginger and roasted seaweed. <\/p><\/div>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"