Recipe
Somen Champuru (Okinawan Stir-Fry)
Somen stir-fried with cabbage, tuna and fluffy egg in white dashi. Handa somen stays firm even when stir-fried.
Ingredients2 servings
Tap each ingredient to check it off as you cook.
Directions
Cut the cabbage into bite-size pieces.
Boil the somen 1 minute less than the package time. Rinse under running water and drain.
Toss the somen with the tuna, including its oil.
Beat the egg with salt and pepper. Heat half the sesame oil in a pan over medium, pour in the egg and stir in large strokes. Remove while still soft.
Add the rest of the oil to the pan and stir-fry the cabbage.
Add the somen and shiro dashi and stir-fry, then return the egg. Season with salt and pepper and top with bonito flakes.
Tips for success
- Boiled somen tends to stick — mixing in the tuna oil keeps it loose.
- Undercook the somen slightly since it will be stir-fried.
