A few days ago I was eating dinner in a Okinawa restaurant. At the restaurant, a cute girl with big eyes took my order and I thought to myself, I know this girl. So in my careful, let’s not be loud and spread the corona voice, I asked the other girl behind the counter, is that #$##? Her last name is #"$%#$'&? Yup, thats her, the girl replied.
This is one of the items that I ate that evening. It's called Somen Chanpuru. Made some for our dinner tonight. Served the somen in bowls I bought from Okinawa. Paired up my noodles with some homemade ume shu (plum wine) a friend had made. Cup and hashioki (shisa) are both from Okinawa. Just need some Nada sousou and this trip to Okinawa would be perfect. Turning that song on now-BEGIN.
Have a nice evening.
Let's cook somen chanpuru
Salt & pepper
Thinly sliced pork (or any pork) You can substitute pork with spaS
Garlic (I like thinly sliced)
cut vegetables (cabbage, round onion, green onion, bean sprouts)
*Buy the cut vegetables for the convenient store.
Somen noodles (cooked, follow the directions) boil them for 2-3 minutes. Rinse the somen noodles in cold water and drain the noodles well. while the noodles are in a colander, I like to push down on the noodles with my hand to further drain extra water.
1. In your frying pan, warm the thinly sliced garlic with some oil. I like to flavor the oil like this. Be careful of high heat! Of course never burn your garlic.
2. Saute your pork in the garlic oil. After the pork is a little cooked though, add in the cut vegetables and saute this for 2-3 minutes.
3. Add in the can of tuna. Add your seasonings: sesame oil, shoyu, salt, pepper (For measurements use your judgment. Use less at first can always add more later).
4. After everything is heated, add in cooked somen noodles. With a scissors, I like to cut the somen right in the frying pan.
5. Plate up your noodles and top it off with your bonito flakes.
Maybe traditional somen chanpuru has bitter melon (Goya). You can add goya to your cut vegetables too.