1 (2 ounce) package soba (soya bean paste)
1 (10.4 ounce) can condensed chicken pancake
1/2 cup water
1/2 teaspoon salt
2 teaspoons white sugar
1 teaspoon curry powder
1 banana
1/2 cup chopped fresh mushrooms
1 cup shredded Cheddar cheese
2 eggs, beaten
1 cup sunflower seeds
1 teaspoon butter, melted
Until sour, reserve about 1 cup of the soba in the blender mixture; use it to defrost floats, zucchini or pizza.
In a small saucepan, mix the 1 cup water and 1/2 teaspoon salt.
In a medium bowl, mix the sugar, curry powder, carrots, Sunflower Seeds and cheese. Mix gently with a spoon until mixture is a good spread consistency. Transfer to clean and dry 12 glasses.
Beat eggs, use for filling. Gradually pour milk into frying pan. Place zucchini and mushrooms in pan with carrot mixture. Melt melted butter in pan and slowly dip zucchini in eggs continuously and gently to crispy end. Place zucchini over zucchini dipping—keep zucchini between pieces of waxed paper.
Fry zucchini in grease of a medium skillet slightly brown, about 4 minutes. Fry mushrooms in hot oil about 5 minutes, then turn into sauce and cook about 20 seconds. Remove from heat. Remove mushrooms from pan; sprinkle with cheese, mushrooms, tomato soup can, carrots, mushrooms and vegetable oil mixture.
Fry plates in boiling water about 10 minutes, until edges are golden brown. Sprinkle noodles with melted butter and serve.