{"id":37313,"date":"2015-10-14T21:29:38","date_gmt":"2015-10-15T01:29:38","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=37313"},"modified":"2015-10-15T23:01:17","modified_gmt":"2015-10-16T03:01:17","slug":"curried-yakisoba-with-scallion-and-coconut-bacon%e5%b0%8f%e3%83%8d%e3%82%ae%e3%81%a8%e3%82%b3%e3%82%b3%e3%83%8a%e3%83%83%e3%83%84%e3%83%99%e3%83%bc%e3%82%b3%e3%83%b3%e3%81%ae%e3%82%ab%e3%83%ac","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=37313&lang=en","title":{"rendered":"Curried Yakisoba with Scallion and Coconut Bacon
\u5c0f\u30cd\u30ae\u3068\u30b3\u30b3\u30ca\u30c3\u30c4\u30d9\u30fc\u30b3\u30f3\u306e\u30ab\u30ec\u30fc\u713c\u304d\u305d\u3070"},"content":{"rendered":"

\"49\"<\/a><\/p>\n

Curried Yakisoba with Scallion and Coconut Bacon<\/strong><\/p>\n

When I made coconut bacon<\/a>, I decided to freeze the leftover (I was actually surprised that I HAD leftover!).<\/p>\n

<\/p>\n

It freezes so well and it’s easy to use because you don’t have to thaw it.<\/p>\n

I’ve been sprinkling it on various dishes and it makes everything taste better, just like regular bacon, right?<\/p>\n

I sometimes eat it out of the bag like a snack, too.<\/p>\n

This yakisoba (Japanese fried noodle) is a meatless dish, but it’s so flavorful!<\/p>\n

Curried Yakisoba with Scallion and Coconut Bacon<\/strong>canola oil
\n1\/2 cup scallion, cut into bite sized pieces
\n1 package Yakisoba noodle (fresh or frozen, not dried)
\n(1\/2 water)
\nsalt and pepper
\ncurry powder
\n1~2 tablespoons coconut bacon<\/a>
\n1 tablespoon red ginger1. Cook scallion in oil for a minute or so.
\n2. Add Yakisoba noodle.
\n3. Add water if needed to loosen the noodle.
\n4. Continue to cook until the noodle is cooked through.
\n5. Salt and pepper. Sprinkle curry powder.
\n6. Serve with coconut bacon and red ginger.<\/p>\n<\/div>\n

\u5c0f\u30cd\u30ae\u3068\u30b3\u30b3\u30ca\u30c3\u30c4\u30d9\u30fc\u30b3\u30f3\u306e\u30ab\u30ec\u30fc\u713c\u304d\u305d\u3070<\/strong><\/p>\n

\u5148\u65e5\u4f5c\u3063\u305f\u30b3\u30b3\u30ca\u30c3\u30c4\u30d9\u30fc\u30b3\u30f3<\/a>\u3002<\/p>\n

\u4f59\u3063\u305f\u5206\u306f\u51b7\u51cd\u3057\u3066\u3042\u308b\u306e\u3067\u3059\u304c\u3001\u89e3\u51cd\u3068\u304b\u3057\u306a\u304f\u3066\u3044\u3044\u306e\u3067\u3001\u3059\u3063\u3054\u304f\u4fbf\u5229\u3002<\/p>\n

\u3044\u308d\u3044\u308d\u306a\u3082\u306e\u306b\u3075\u308a\u304b\u3051\u305f\u308a\u3001\u6642\u306b\u306f\u304a\u3084\u3064\u3068\u3057\u3066\u305d\u306e\u307e\u307e\u98df\u3079\u3066\u307e\u3059\u3002<\/p>\n

\u30b3\u30ec\u306f\u3001\u5c0f\u30cd\u30ae\u3092\u305f\u3063\u3077\u308a\u5165\u308c\u3066\u3001\u4ed5\u4e0a\u3052\u306b\u30b3\u30b3\u30ca\u30c3\u30c4\u30d9\u30fc\u30b3\u30f3\u3092\u304b\u3051\u305f\u30ab\u30ec\u30fc\u5473\u713c\u304d\u305d\u3070\u3002<\/p>\n

\u7f8e\u5473\u3057\u3044\uff5e\uff01<\/p>\n

\u6700\u5f8c\u306b\u7d05\u30b7\u30e7\u30a6\u30ac\u3092\u305f\u3063\u3077\u308a\u306e\u305b\u3066\u304d\u308a\u308a\u3068\u5473\u3092\u5f15\u304d\u7de0\u3081\u307e\u3059\u266a<\/p>\n

\"53\"<\/a><\/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

\"\"<\/a>\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Curried Yakisoba with Scallion and Coconut Bacon When I made coconut bacon, I decided to freeze the leftover (I was actually surprised that I HAD leftover!).<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24,11,28,29],"tags":[],"class_list":["post-37313","post","type-post","status-publish","format-standard","hentry","category-nuts","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37313","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=37313"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37313\/revisions"}],"predecessor-version":[{"id":37352,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37313\/revisions\/37352"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}