Soba Noodle Salad with Edamame
Ingredients
Shan'shi ingredients
- Shan'Shi Soba noodles
- Shan'Shi Sesame oil
- Shan'Shi Shiitake Topping Shanghai Style
- Shan'Shi Peanut oil
- Shan'Shi Rice vinegar
- Shan'Shi Soy sauce
For the salad
- 2 rolls Shan’shi soba noodles
- 1 tbsp Shan’shi sesame oil
- iglo edamame
- 150 g fresh shiitake mushrooms
- Salt
- Shan’shi peanut oil for frying
- Spring onions, finely chopped
- ½ jar Shan’shi Shiitake Toppings Shanghai Style
- 1-2 garlic cloves, peeled and finely chopped
For the dressing
- 1 tbsp Shan’shi sesame oil
- 1 tsp ginger (peeled and grated)
- 2 tbsp Shan’shi rice vinegar
- 3 tbsp Shan’shi soy sauce
- 1 tsp honey (vegan alternative: 1 tsp sugar)
- 1-2 tsp crispy chili oil, to taste
Preparation
Prepare the dressing:
Mix all the dressing ingredients (sesame oil, grated ginger, rice vinegar, soy sauce, honey, crispy chili oil) in a bowl and set aside.
Prepare the Shiitake mushrooms:
Clean the shiitake mushrooms and halve or quarter large pieces.
Prepare the Soba-Noodles:
- Cook the soba noodles according to the package instructions, then toss with 1 tbsp sesame oil and set aside.
- Cook the Edamame:
- Cook the edamame according to the package instructions.
Sautè the mushrooms:
Sauté the shiitake mushrooms in some oil with the garlic until they develop a nice crust and roasted aromas. Set aside.
Assemble the Salad:
- Toss the soba noodles with the prepared dressing and mix in the Shiitake Toppings Shanghai Style from the jar.
- Add the cooked edamame and spring onions.
- Garnish with the sautéed shiitake mushrooms.
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Red cabbage gyoza (vegan)
Preperation time:approx. 1 hour
Ingredients for 24 gyoza
Ingredients
Shan'shi ingredients
- Half a jar of Shan'Shi shiitake mushrooms (Shanghai Style)
- 4 tbsp Shan'Shi soy sauce
- 2 tbsp Shan'Shi sesame oil
- A dash of Shan'Shi rice vinegar
- Shan'Shi wok oil for frying
Additional ingredients
- 24-36 gyoza dough sheets (depending on size)
- 1 handful of dried shiitake mushrooms
- ½ Chinese cabbage
- ¼ red cabbage
- 4-6 garlic cloves
- 2-3 spring onion stalks
- 30 g ginger
Preparation
Soak the dried shiitake mushrooms in boiling water in a bowl. Finely chop the Chinese cabbage and red cabbage, and finely chop the garlic, spring onions and ginger.
Heat a little wok oil in a large pan. Fry the garlic, ginger and spring onions in it. Add the red cabbage and Chinese cabbage and fry.
Deglaze with a dash of rice vinegar.
Finely chop the soaked shiitake mushrooms and mix with the Shanghai style shiitake sauce and the remaining ingredients to form a paste. Season with soy sauce and sesame oil and leave to cool.
Spread half a tablespoon to a tablespoon of the filling on each gyoza pastry sheet and fold into a semicircle with a little water. You can use different folding techniques to give free rein to your creativity.
Heat water in a shallow pan and place a bamboo steamer over it Spread the gyoza evenly on top and steam for about 10 minutes.
Serve the steamed gyoza with a mixture of soy sauce, sesame oil and rice vinegar, if desired.
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Tan Tan lettuce wraps
Delicious Asian dish
Preparation time: 30 minutes
Ingredients
Shan'shi ingredients
- 1-2 tbsp Shan'Shi Shanghai Style Shiitake Mix In
- 3-4 tbsp Shan'Shi soy sauce
- 1 tbsp Shan'Shi sesame oil
Additional ingredients
- 500 g mixed minced meat
- 1 onion, finely chopped
- 2 tbsp ginger, peeled and finely chopped
- 4 cloves of garlic, chopped
- 1 tsp sugar
- glass noodles
- Peanut oil for frying and deep-frying
- 1 tsp starch
- 50ml water
- 3-4 lettuce hearts
- 3-4 spring onion stalks
- Kewpie mayonnaise
- Chives for garnish, optional
Preparation
Finely chop the onion and garlic Cut the green part of the spring onion into fine rolls.
Heat the peanut oil in a wok.
Fry the ginger and add the garlic and onion after about 30 seconds.
Season with shiitake mix and soy sauce.
Then add the meat and fry well.
Add the sugar, soy sauce and sesame oil to intensify the flavors.
Finally add the spring onion.
Heat more oil in a separate pan so that it is about 2-3 cm deep. The oil should be so hot that a wooden stick held in it will bubble vigorously.
Break a handful of glass noodles into slightly smaller pieces and deep-fry them in the hot oil. They should rise immediately.
Wash the lettuce hearts and separate the individual leaves.
Arrange the spicy minced meat in a serving bowl.
Everyone can put together their own little lettuce wrap by placing the minced meat and crispy glass noodles in the lettuce leaves. Top with Kewpie mayonnaise and chives or spring onions as desired.
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