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【English】 ■Ingredients (Serves 2) - 1 pack (180g) shirataki noodles - 1/8 head (approx. 300g) Chinese cabbage - 1 tbsp sesame oil (A) 400 ml water (A) 2 tsp chicken bouillon powder - 1 beaten egg - Salt, to taste - Black pepper, to taste ★Cornstarch Slurry - 1 tbsp water - 1 tbsp cornstarch ■Instructions 1. Cut the shirataki noodles into bite-sized pieces using scissors. Remove the root of the Chinese cabbage and cut it into 1 cm-wide pieces, slicing across the fibers. 2. Heat sesame oil in a pot over medium heat, then add the cabbage stems. Sauté until softened, then add the cabbage leaves and stir-fry briefly. 3. Add the ingredients in (A) to the pot, mix, and bring to a boil. Add the shirataki noodles, cover with a lid, and simmer over low heat for about 5 minutes. 4. Turn off the heat and pour in the cornstarch slurry (★). Heat again until the mixture thickens. Then drizzle in the beaten egg and cook until it is semi-cooked. Adjust the flavor with salt. 5. Serve on plates, sprinkle with black pepper, and enjoy! 【BGM】 のる 様 作曲：心地よい風に吹かれて