An Amami-style Abura Somen recipe, reinvented by Koutaro Kono. So easy to make in 5 minutes, it's perfect as a late-night snack after drinking or for a casual weekend lunch. Simple yet incredibly flavorful, the aroma of garlic and oil will tantalize your taste buds. Learn Kono's insider tips he picked up during his travels.
Ingredients
Main Ingredients (2 servings)
- Somen noodles: 2 bundles (100g)
- Minced garlic: 1 clove
- Chopped green onions: 2-3 stalks
Seasonings
- [A] Mentsuyu (Noodle Soup Base, double strength): 50ml
- [A] Water: 50ml
- Olive oil (or sesame oil): 2 tbsp
- White sesame seeds: to taste
- Ichimi Togarashi (chili powder): to taste
- Salt: to taste
- Coarsely ground black pepper: to taste
Steps
- Boil somen noodles (2 bundles, 100g) until slightly firm to the bite. [This is the key!] Boil quickly for a short time, aiming for an al dente texture.
- Rinse the boiled somen noodles thoroughly under cold water, then drain well.
- Heat 2 tbsp of olive oil (or sesame oil) in a frying pan. Add 1 clove of minced garlic and sauté. [This is the key!] Sauté the garlic until it's deeply browned according to your preference to bring out its aroma.
- Once the garlic is browned, add 50ml of mentsuyu (double strength) and 50ml of water, and bring to a boil.
- Turn the heat to high, add the drained somen noodles, and stir-fry quickly to let them absorb the oil and flavor. [This is the key!] Boiling the somen noodles slightly firm beforehand allows them to soak up the sauce well at this stage.
- Once stir-fried, transfer to a serving dish.
- Finish by generously topping with chopped green onions (2-3 stalks), white sesame seeds (to taste), ichimi togarashi (to taste), and coarsely ground black pepper (to taste). Enjoy!
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