Steps

1. Cut the fish cake in half lengthwise, then diagonally into thin strips so they can easily mix with the somen. Cut them as thinly as possible.
   🕒 01:06
2. Cut off the root ends of the green onions, wash them thoroughly, and slice them into 1cm wide pieces.
   🕒 02:28
3. Boil the somen noodles in boiling water for less than 1 minute. (Key Tip!) Overcooking will release starch, causing them to stick. It's crucial to boil them until al dente.
   🕒 02:46
4. Immediately rinse the boiled somen noodles under cold running water and rub them well to remove the surface sliminess. Lightly drain them. (Key Tip!) A short boiling time, chilling in cold water, removing sliminess, and lightly draining will prevent the somen from sticking.
   🕒 03:30
5. Add 1/3 tsp - of salt and 1 tbsp of sesame oil to the somen noodles that have had their sliminess removed, and toss lightly. (Key Tip!) Coating with salt and sesame oil seasons the somen itself and prevents sticking during stir-frying.
   🕒 04:07
6. Add 1 tsp of sesame oil to a frying pan and stir-fry the diagonally sliced fish cake until it's nicely browned. (Key Tip!) Thoroughly frying the fish cake enhances its aroma and umami.
   🕒 04:34
7. Add 1 tsp - of soy sauce to the stir-fried fish cake and season it first. (Key Tip!) Seasoning the fish cake first helps to unify the flavors when stir-frying everything together.
   🕒 05:38
8. Add 1 tbsp of sesame oil to the frying pan, add grated garlic from 1 clove, and immediately add the somen noodles and green onions. Toss them quickly. Do not overcook.
   🕒 05:57
9. After mixing everything, taste and adjust seasoning with salt or soy sauce if necessary.
   🕒 06:40
10. Serve on a plate, generously sprinkle with bonito flakes (to taste), and garnish with torn roasted seaweed (to taste) and coarsely ground black pepper (to taste), if desired.
    🕒 07:07