RECIPE: Somen Chanpuru (Okinawan Stir-Fried Noodles)
Chanpuru, meaning “something mixed” in Okinawan dialect, refers to a type of stir-fry dish popular in the island prefecture. While there are many variations, katsuo dashi (bonito soup stock) is commonly used as an umami sauce, which perfectly complements the umami flavors of the pork and locally harvested sea salt to create a dish that truly represents Okinawa’s regional ingredients.
Servings: 1
Ingredients:
- 70-100g somen (in dry form)
- Hot water for boiling
- 70g (2.5oz) thinly sliced pork belly
- 70g (2.5oz) cabbage
- 1 Tbsp sesame oil
- ¼ tsp salt
- 1 packet Okinawa soba soup seasoning
- ¼ tsp black pepper
Instructions:
- In a pot bring hot water to a boil and add somen noodles. Boil for about 1 mins less than the time indicated on the package. Drain the noodles and rinse under cold running water to cool. Drain again.
- Cut pork belly into 3cm wide slices. Cut cabbage into 3cm squares.
- In a frying pan, heat sesame oil over medium heat. Add pork belly and cabbage and sprinkle with a pinch of salt and pepper. Stir-fry until the pork belly is fully cooked.
- Add somen, salt, Okinawa soba soup seasoning, and black pepper to the pan and stir to combine. Fry quickly over high heat to meld flavors and serve warm. Enjoy!
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