Okinawa Stir Fried Somen Noodles With Tuna Somen Chanpuru Recipes

SOMEN OKONOMIYAKI

Steps:

• Break somen noodles in half prior to cooking.
• Cook according to directions and strain, but DO NOT rinse in water.
• Seperate the somen into 2 stacks
• Heat oil in 10 inch frying pan on medium heat.
• Place 1 stack of somen in pan, arrange in to a circle and flatten with spatula.
• Top with bacon, shrimp, basil, scallion, cabbage, and second stack of somen.
• Pour on egg mixture.
• Flatten and shape with spatula.
• Cook until browned on one side, then flip and brown on other side, reshaping as needed.
• Plate and drizzle with Worcestershire sauce.
• Top with mayonnaise, nori, and ginger.
• ***A simple salad of arugula, shredded carrot and cabbage, sliced cucumber, and diced yellow pepper drizzled with a balsamic vinaigrette and topped with julienned nori makes a great accompaniment.

STIR-FRIED TUNA ON SPICY SOMEN

Steps:

• Start boiling somen water according to directions on package.
• Thoroughly mix cumin, cayenne, 1/4 teaspoon white pepper, coriander, cinnamon, clove, lemon peel, parsley, and 2 tablespoons olive oil; set aside.
• Sauté onion in 1 tablespoon olive oil on medium-low heat.
• Add almond chips, garlic paste, rosemary, mixed veggies, tuna, olives, and 1 teaspoon white pepper.
• Cook for approximately 5 minutes.
• Meanwhile, place somen in boiling water.
• After cooked (about 2 - 3 minutes), strain and toss with spice and oil mixture.
• Plate and top with tuna mixture.

CHILLED SOMEN NOODLES (HIYASHI SOMEN)

Steps:

• Make dipping sauce by combining the dashi (or dashi granules and 1 cup water), mirin, and soy sauce in a medium saucepan. Bring just to a boil, reduce heat, and simmer for 5 minutes.
• Force-cool the sauce by pouring into a medium-size metal mixing bowl, placing into a large bowl of ice cubes and water, and twirling, taking care not to spill, until cooled. (Note: this is an important step; it won't taste right if you just let it cool slowly!)When cooled, refrigerate until ready to use.
• Cook noodles according to package directions. Drain, rinse well under cold water, drain again, and place in a bowl of cold water.
• To serve, place a mound of noodles into individual glass bowls, tuck in a few ice cubes and pour in a small amount of water (not enough to cover; just to dampen). Sprinkle with cilantro leaves to taste.
• On little individual plates, place a small mound of sliced green onion and a dab of wasabi. Pour some dipping sauce into small individual bowls.
• Each person can season his or her sauce to taste with the onions and wasabi, then pick up a bunch of noodles (chopsticks really work the best, but you can use a fork, too), allow water to drip back into bowl, dip into sauce, and eat.
• For a somewhat heartier meal, add some of the suggested additions (in the description above) along with the cilantro leaves when serving. I like to serve this with a simple salad of tomato wedges, sliced cucumber, and either lettuce or Napa cabbage with a Japanese-style dressing.