1. Mixed noodles with honey and mustard
Xiaoqing noodle sauce, honey mustard sauce 1 tsp, soy sauce 1 tsp, sesame oil 1 tsp, shredded carrot cooked, spinach cooked, Xiaoqing noodle cooked in cold water to cool down, shrimp cooked in cold water to cool down, noodles/vegetables placed on a plate, and topped with sauce.
2. Cold noodles with Thai hot and sour sauce
Sliced lemon, coriander root, chopped green onion, garlic, millet spicy, skewered, shrimp, chopped coriander, konjac green juice noodles, spicy sauce, coriander root/garlic, onion/millet spicy/skewered, mashed to give juice, put sliced lemon and chopped coriander onion, squeeze in a proper amount of lemon juice, cool the noodles with cold water, open the back, take out the shrimp skewers and cook them, or take 2 tablespoons of soy sauce.
3. spinach and shrimp noodles
Spinach, shrimp head, shrimp, basil, konjac noodles with green juice, milk and shrimp head are cooked and taken out. Boil spinach in boiling water, add 200 ml of milk to spinach and break it with a high-speed blender. There is no shrimp oil in the shrimp head, and the shrimp is fried. Pour spinach juice, add konjac noodles, bring to a boil over high fire, sprinkle some basil salt, and collect the juice over high fire.
4. Garlic bacon noodles
Saute bacon, chopped green onion, green noodles, chopped coriander, minced garlic, mushroom and garlic powder, garlic and onion, add bacon and mushroom to saute until fragrant, add 150ml milk to boil, add konjac noodles and sprinkle with appropriate amount of black pepper/garlic powder.
5. Japanese Miso Madong
Boil corn/carrot, miso, shredded lettuce, eggs/shallots and Undaria pinnatifida, sift miso and break it up, filter and throw away bean dregs, pour in oolong noodles and cook, add other side dishes, 1 spoon soy sauce to taste.
6. Japanese clear soup with oolong noodles
Lettuce, carrot, onion and shrimp are stripped of shrimp skin, crab meat, eggs, Undaria pinnatifida and udon noodles. When udon noodles are cooked in cold water, all other ingredients are cooked for use. Undaria pinnatifida +200ml for 5 minutes, 2 tablespoons of soy sauce, aged vinegar 1 tablespoon, miso 1 tablespoon or 0 calories, and half a tablespoon of sesame oil.