نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

نودلز بمرقة داشي بطحالب كومبو مبرّدة مع سباغيتي الأعشاب البحرية

Japanese 15 Mins Prep · 30 Mins Cook

Make a few cuts in the kombu – this helps to release flavour. Combine the kombu and water in a saucepan placed over a medium heat. Simmer for 15 minutes. Then set aside and chill.
Heat the oil in a wok until it just starts to smoke.
Transfer the oil to a medium bowl and allow it to cool.
Cook the noodles and spaghetti according to the package directions. Drain and toss with the oil in the medium bowl or on a small, rimmed baking sheet. Cover and refrigerate until cold.
In a small bowl, whisk together the soya sauce, sugar, vinegar, crushed Sichuan peppercorns and salt.
Divide the noodles and spaghetti between 4 bowls. Pour 250ml of the chilled dashi over each and garnish with the spring chopped spring onions, chilli, sesame seeds and a drizzle of the soya sauce mixture.