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Somen Salad Stuffed Aburage

Looking for that perfect pot luck dish? A quick to prepare yet very eye appealing dish. Deep fried tofu pockets filled with a delicious somen salad with seasoned ocean seaweed salad and kamaboko.


Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 15 minutes | Ready In: 25 minutes
Ingredients: Print   Add to cart
US Metric

1 (8 oz.) pkg. somen noodles, cooked, drained
¾ (6-7 oz.) blk. kamaboko (steamed fishcake), diced
½ lb. seasoned ocean seaweed salad, ready to eat
3 (3.88 oz./8 pieces ea.) pkg. aburage (Japanese deep fried tofu), ready to eat
Dressing:
2 TB sugar
3 TB rice wine vinegar
3-4 TB vegetable oil
½ tsp. salt
¼ tsp. freshly ground black pepper


Cooking Process:

Place dressing ingredients in a glass jar; shake to combine well. In a mixing bowl; toss dressing with somen, kamaboko and ocean salad. Squeeze excess moisture out of aburage and fill with somen mixture.

how to serve:
Makes 24 salad cones.
User Reviewsview all rating
Reviewed on: Dec 5, 2013 By
AWESOME!!!!
Comments:

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