Stir-fried bamboo shoots and somen noodles
The key to somen noodles is to boil them firm, as they will soften with residual heat. You can also substitute green onions for the spring onions for a delicious dish
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. When the aroma comes out, add the bamboo shoots and continue frying
2
Add the seasonings (A) to [1] and simmer
3
Simmer the soup until it is reduced by half, then add the somen noodles that have been boiled a little firm. Stir-fry over high heat to evaporate the water
4
Once the somen noodles and soup have mixed well, add the green onions cut into 3cm pieces, sprinkle with plenty of pepper and stir fry. Add sesame oil and aromatic oil for flavor, and mix well with the somen noodles to finish
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 noodles until firm
- 100g
-
- Difference
- 50g
-
- Pick it
- Appropriate amount
-
- Sesame oil
- 1 tsp
-
- Perfume
- 1 tsp
[PR]
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