Ingredients
Main Ingredients (2-3 servings)
Seasonings
Steps
- Trim the ends of Komatsuna Greens (1/2 bunch, 100g) and cut into 3cm pieces.
- Peel Carrot (1/4, 50g) and cut into julienne strips.
- In a bowl, combine Water (100ml), Oyster Sauce (1 tbsp), Soy Sauce (1 tsp), Chicken Stock Powder (1 tsp), and Potato Starch (2 tsp). Mix well to create the sauce base.
- Bring water to a boil in a pot and cook Somen Noodles (1 bundle, 100g) for 30 seconds less than the package instructions.
- Drain the cooked somen noodles in a colander, rinse under cold water to remove sliminess, and drain thoroughly.
- Lightly oil a frying pan (without sesame oil) and heat over medium heat.
- Tear Pork Bits (100g) into bite-sized pieces and add to the frying pan to stir-fry.
- Add the chopped komatsuna greens and carrots, and stir-fry until they become tender.
- Stir the sauce base again and pour it into the frying pan.
- Stir everything together and cook until the sauce thickens. (Key Tip!) Be careful not to burn. Stirring while heating helps the sauce thicken evenly and bind together.
- Once the sauce has thickened, transfer the ingredients to a bowl.
- Clean the frying pan, add Sesame Oil (2 tsp), and heat over medium heat.
- Spread the Somen Noodles into a flat circle of about 24cm in diameter and pan-fry until the bottom is golden brown. (Key Tip!) Fry until the somen noodles are easy to move around; this will create a crispy texture.
- In the center of the golden-brown somen noodles, place the reserved sauce ingredients.
- Pull the surrounding somen noodles to cover the sauce ingredients and shape it. (Key Tip!) Pan-frying the somen noodles until crispy makes it easier to enclose the filling and prevents it from falling apart.
- Lightly beat 1 Egg and pour it around the somen noodles.
- If the egg spreads, use a spatula to shape it. Continue to cook until the egg is set and cooked through. (Key Tip!) It's perfect when the egg is firm, cooked, and easily slides.
- Place a plate over the frying pan, flip the pan, and transfer the noodle casserole to the plate. (Key Tip!) Serving on a large plate makes for a visually impressive and substantial dish.
- Cut into portions and enjoy by mixing the filling with the noodles.
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