Okinawa Somen With Salted Pork And Kimchi Recipes

OKINAWA STIR-FRIED SOBA NOODLES (YAKISOBA)

Steps:

• Start by preparing the vegetables. Cut the bitter melon along its length then take the seeds then slice it thinly. Afterwards, soak it in water with a teaspoon of salt for about 30 minutes then drain before using. Soaking it in water with salt will lessen the bitter melon's bitterness.
• Cut the cabbage into large bite-sized pieces. Slice the onion thinly. For the carrot, slice it into flat thin strips.
• Soak the dried shiitake in water for about 20 minutes before using. Squeeze out the water then remove the hard stem part. Slice the head part into thin strips. You can also use fresh shiitake for this recipe.
• Cut the garlic chives into about 5-centimeter pieces then chop the green onions. Slice the tofu into small bite-sized pieces.
• Heat a pan using medium heat then add the vegetable oil. Stir fry the miso pork quickly as it is already cooked. You can also use normal pork for this recipe but you need to cook it thoroughly before adding other ingredients.
• Add the cabbage then stir-fry until it becomes soft.
• Next, add the bitter melon, onion, carrot and shiitake then stir-fry until the bitter melon is cooked.
• Add 1/4 teaspoon of salt, 1/4 teaspoon of pepper and 2 tablespoons of awamori then mix well. You can add more salt to adjust taste to your preference.
• Add the bean sprouts, atsuage, and garlic chives then stir fry for 1-2 minutes.
• Add the cooked soba noodles then mix well until all ingredients are well-combined.
• Place the yakisoba on a serving plate then garnish it with chopped green onions and red pickled ginger. You can drizzle a little bit of layu or chili oil if you prefer.

OKINAWA STIR-FRIED SOMEN NOODLES WITH TUNA (SOMEN CHANPURU)

Steps:

• Start by preparing the vegetables to be used. Slice the Okinawa carrot thinly diagonally then cut into thin strips.
• Slice the green onions diagonally. For the bok choy, cut the root part then separate the stem from the leaves. Chop the stems and then the leaves but do it separately. The stem part takes longer time to cook that's why we need to separate it from the leaves.
• Drain the tuna if it contains oil or water. Chop the garlic chives into about 5-centimeter pieces.
• After the vegetables are prepared, you can cook the somen noodles. Follow the package instructions in cooking the noodles. Toss a tablespoon of sesame oil to the noodles then mix so the strands won't stick with each other.
• If you can not find any instructions, bring water to a boil then add the somen noodles then cook 100 grams of noodles for about 1 minute and 30 seconds. Immediately drain then rinse with cold water to stop it from cooking further then toss a tablespoon of sesame oil.
• Heat a pan using medium-high heat then add a tablespoon of sesame oil.
• Add the carrot, green onions, and stem part of bok choy into the pan then stir-fry for 2-3 minutes.
• Add the canned tuna then mix. Next, add a tablespoon of awamori then quarter teaspoon each of salt and pepper then mix well.
• Add the leaf part of the bokchoy and then the garlic chives then stir-fry for a minute then add the somen noodles. Toss until all the ingredients are well-combined. Serve with some dried bonito flakes on top.

OKINAWA SOMEN WITH SALTED PORK AND KIMCHI

Steps:

• Heat a pan using medium heat then add half a tablespoon of sesame oil. Add the bean sprouts then stir-fry for about 2-3 minutes or until it is cooked. Add a little bit of salt and pepper.
• Chop the garlic chives into small pieces then slice the cucumber into thin strips.
• Slice the salted pork into thin pieces.
• Cook the somen noodles according to package's instruction. Drain then immediately rinse it with cold running water to stop the cooking process. Drain then toss half a tablespoon of sesame oil to prevent the noodles from sticking.
• Put the somen noodles in a deep plate. Top it with the garlic chives, cooked bean sprouts, kimchi, cucumber and the salted pork. Pour some of the pork broth reserved from making the salted pork. Top with some toasted sesame seeds before serving.