Original: English

Stir-Fried Somen Noodles (Somen Chanpuru)

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

Beat the summer slump with this exquisite Somen Chanpuru. Plump somen noodles are stir-fried with pork belly, vegetables, and a perfectly cooked soft-boiled egg, all seasoned with a special sauce. This recipe is quick to make using whatever you have in your fridge and is a super delicious addition to your summer table.

Steps

Bring a pot of water to a boil.
🕒 02:01
Add somen noodles (100g) to the boiling water and cook for 1 minute. [Secret Tip!] Cook for less time than usual because you'll be stir-frying; this prevents them from becoming mushy.
🕒 02:11
Turn off the heat and drain the noodles.
🕒 02:38
Immediately rinse the somen noodles under cold running water and rub them together. [Secret Tip!] Rubbing them thoroughly prevents the noodles from sticking together and results in a bouncy texture.
🕒 02:43
Thoroughly drain the water from the rinsed somen noodles.
🕒 03:06
Slice 1/4 onion into 5mm thick slices and trim the root end.
🕒 03:17
Trim the root ends of 2 stalks of nira (garlic chives) and cut into 4-5cm lengths. Separate the white stems from the green leaves. [Secret Tip!] The stems take longer to cook, so stir-fry them separately from the leaves.
🕒 03:28
Cut 60g of thinly sliced pork belly into bite-sized pieces and separate them.
🕒 03:54
Crack 1 egg into a bowl and whisk lightly.
🕒 04:03
Heat 2 tsp of sesame oil in a frying pan over medium heat for 30 seconds.
🕒 04:26
Pour the whisked egg into the heated pan. As it cooks, push the set parts towards the center, cooking until it's still soft and runny. [Secret Tip!] To achieve a fluffy texture, stop cooking when the egg is still gloriously soft and moist.
🕒 04:48
Transfer the semi-cooked egg to a separate container.
🕒 05:08
Add 1 tsp of sesame oil to the same frying pan and heat over medium heat for 30 seconds.
🕒 05:21
Once heated, add the pork belly and spread it out to stir-fry.
🕒 05:32
Once the pork belly is cooked through, add the sliced onion and stir-fry until it becomes translucent.
🕒 05:41
When the onion is translucent, add the chopped white stems of the nira and stir-fry for about 30 seconds.
🕒 06:09
Add the somen noodles, which have been separated by rinsing in water and drained, and stir-fry to combine with the other ingredients. [Secret Tip!] Rinsing the somen noodles before adding them helps prevent sticking.
🕒 06:18
Add the [A] seasonings (1 tbsp cooking sake, 1/2 tbsp mirin, 1 tsp Chinese chicken stock powder, 1/2 tbsp mentsuyu, 1 tsp oyster sauce) and stir-fry quickly until the flavors are well combined.
🕒 06:33
Once seasoned, add the chopped green leaves of the nira and the stir-fried egg. Break apart the egg and mix gently. [Secret Tip!] The nira leaves will continue to cook from the residual heat, so be careful not to overcook them. Overcooking can make them mushy, so finish quickly.
🕒 06:58
Serve on a plate and sprinkle with bonito flakes (2g), if desired.
🕒 07:22