Noodle dishes are always a good idea!
1 Heat the stock with soy sauce, dashi powder sugar, sake, oil and salt while stirring and keep hot.
2 Rinse and dry the crab tails. Remove the black intestinal thread from the back. Cut surimi sticks about %a cm wide.
3 Rinse and drain the cooled bean sprouts. Clean and rinse the leek and cut into fine rings, including the green part.
4 Form the noodles in sufficiently boiling salted water and cook for 3 minutes al dente or according to package instructions until soft.
5 Heat the oil in a wok or frying pan. Briefly fry the crayfish tails with the bean sprouts in it over a high temperature until the crayfish tails are pink. Season with sake.
6 Drain and drain the noodles. Pour into serving bowls while hot. Pour about 350 ml of hot stock over noodles per soup portion so that they are not completely covered.
7 Place the surimi around the noodles in the clear soup: Evenly distribute the roasted vegetables and crab tails over the top. Garnish with onion Q or chive rolls: