Wakame Spicy Rice Noodles Exclusive

Instant rice noodles and sauce are prepared and set aside.

Prepare the tofu skin and quail eggs, and soak the wakame in advance.

Cut the tofu skin into strips and blanch them to remove the bean taste.

Blanch the seaweed in order and set aside.

Boil the quail eggs and peel them for later use.

Pour the sauce and seasoning packets into the bowl.

Bring water to a boil in a pot and add the rice noodles to blanch until soft.

Add water to the sauce and use boiling water to make the base soup.

Serve the rice noodles, then add quail eggs, wakame, and tofu skin.

The spicy rice noodles are perfectly presented; they are simply a quick and delicious treat.

Finished product image.