Stir-fried somen noodles with menma
Somen noodles tend to soften due to the residual heat, so the key is to boil them to a firmer state. You can also use a substitute for the leek to make it delicious.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Heat 1 tablespoon of scallion oil in a frying pan and fry the thinly sliced ginger and green onions. Add the menma to the point where the aroma is starting to stand and fry it further.
2
Add the <A> seasoning to [1] and simmer it down.
3
Simmer until the soup is half-hulled, then add the hard boiled somen noodles. Fry over high heat to remove any moisture.
4
Once the somen noodles and soup have blended well, add the 3cm wide slices and stir-fry the peppers intensively. Fragrance with sesame oil and balm oil, then mix well with somen noodles to complete the process.
Ingredients for 2 people
-
- Scallion oil
- 1 tablespoon
-
- ginger
- 10g
-
- Long onion
- 10g
-
- Basic Menma
- 60g
-
[A]
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 100cc
-
- soy sauce
- 1 tsp
-
- Oyster sauce
- 1 tsp
-
- somen to harden
- 100g
-
- Difference
- 50g
-
- Pick it
- Appropriate amount
-
- Sesame oil
- 1 tsp
-
- Perfume
- 1 tsp
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