Stir-fried noodles with cucumber and tonburi
This somen noodle dish is topped with crunchy tomburi. The somen itself is naturally salty, so you can keep the saltiness to a minimum
How to make it
1
Boil the somen noodles for about 4 minutes and drain in a colander
2
Heat sesame oil in a frying pan over high heat and slowly fry the thinly sliced ginger. When the ginger begins to shrivel up a little, it means that the ginger aroma has been absorbed into the sesame oil
3
Transfer the boiled somen noodles to a frying pan and stir-fry with the sesame oil
4
Add the peeled and thinly sliced cucumber and continue to stir-fry. It's a good idea to add a little of the somen noodle cooking water. Sprinkle with pepper, mix quickly, and remove from heat
5
Combine the tomburi, oyster sauce, and sesame oil in a bowl and mix
6
Place the somen noodles in a bowl and top with [5]. It's best to eat while mixing
Ingredients for 2 people
-
- Cucumber
- 70g
-
- Somen noodles
- 60g
-
- Sesame oil
- 2 tbsp
-
- ginger
- 10g
-
- Pick it
- A little
-
- Tonburi
- 20g
-
- Oyster sauce
- 1/3 tsp
-
- Sesame oil
- 1 tsp
[PR]
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