Somen Chanpuru (Vegetable and Noodle Stir-Fry Recipe)

We are making Somen Chanpuru, an Okinawan noodle dish with lots of vegetables. This quick and easy dish is perfect for lunch on hot summer days. Lots of bitter melon will refresh your tired body.

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Somen Chanpuru (Vegetable and Noodle Stir-Fry Recipe)
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Course Lunch, Main Dish
Cuisine Japanese
Cook Time 30 minutes
Servings
people
Ingredients
  • 50 g Somen Noodles
  • Olive Oil
  • 35 g Packaged Tuna packaged
  • 1 Egg
  • Salt
  • White Pepper
  • 60 g Bitter Melon goya
  • 1/2 tsp Salt to remove the bitter flavor
  • 15 g Carrot shredded
  • 70 g Moyashi Bean Sprouts
  • 1 Garlic Clove coarsely chopped
Course Lunch, Main Dish
Cuisine Japanese
Cook Time 30 minutes
Servings
people
Ingredients
  • 50 g Somen Noodles
  • Olive Oil
  • 35 g Packaged Tuna packaged
  • 1 Egg
  • Salt
  • White Pepper
  • 60 g Bitter Melon goya
  • 1/2 tsp Salt to remove the bitter flavor
  • 15 g Carrot shredded
  • 70 g Moyashi Bean Sprouts
  • 1 Garlic Clove coarsely chopped
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Instructions
  1. Let’s prepare the bitter melon also known as goya. Cut the goya in half lengthwise and run a spoon along the inside of the rind. Then, scrape off the seeds and pith. Make sure to remove any of the remaining pith.
  2. Slice the goya into 3mm (0.1”) pieces. If you are not a fan of bitter melons, try lettuce, spring onion leaves or bell peppers instead.
  3. Place them into a bowl. Sprinkle on the salt. And toss to coat. Let the goya sit for 5 minutes.
  4. Rinse the goya in a bowl of water. Then, remove the goya and pour fresh water over it. Strain the goya thoroughly and place it onto a tray.
  5. Thoroughly remove the excess moisture with a paper towel. This process will help to reduce the bitterness of the goya.
  6. Boil a generous amount of water in a pot and cook the somen noodles for slightly less cooking time than shown on the package. The noodles should be firm since they will also be cooked in a pan later.
  7. Strain the noodles with a mesh strainer. And pour water over it to reduce the temperature. Then, rinse the somen in a bowl of ice water. Make sure to remove the gooey texture on the surface.
  8. Remove the excess water thoroughly. And place the noodles onto a plate. Add a small amount of olive oil. And toss to coat.
  9. Let’s make the somen chanpuru. Combine the chicken stock powder, sake and soy sauce. Stir to mix.
  10. Season the egg with salt and pepper. Beat the egg in a bowl.
  11. Heat the olive oil in a pan. Add the chopped garlic clove, bitter melon and carrot. Stir-fry the vegetables on medium heat.
  12. When the carrot softens, add the tuna and moyashi bean sprouts. Continue to stir-fry.
  13. Gather the vegetables over to one side, making a space for the egg. Pour in the beaten egg.
  14. Cook the egg halfway through and combine it with the ingredients.
  15. Reduce the heat to low and add the somen noodles. Pour over the seasoning.
  16. Quickly toss to coat and turn off the burner. To avoid over-cooking the somen noodles, distribute the seasoning as quickly as possible and turn off the burner.
  17. Let the ingredients absorb the seasoning. And place the somen chanpuru onto a plate. Sprinkle on the black pepper. Finally, top with the bonito flakes.
Recipe Notes
  • Adding the moyashi bean sprouts will help to loosen up the somen noodles and also give the dish a pleasant texture.
  • You can also add tofu to make the dish more filling and nutritious.
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Hiroshima Okonomiyaki Recipe

We are making Hiroshima Okonomiyaki with yakisoba noodles. Hiroshima Okonomiyaki is distinguished by its thin crepe-like batter and thick layers of toppings.

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Hiroshima Okonomiyaki Recipe
Votes: 1
Rating: 5
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Course Dinner, Main Dish
Cuisine Japanese
Servings
people
Ingredients
  • 150 g Cabbage Leaves
  • 70 g Moyashi Bean Sprouts
  • 1 Egg
  • Bonito Powder
  • 10 g Ikaten deep-fried dried squid coated with batter, or substitute: tenkasu, crunchy bits of deep fried flour-batter
  • 60 g Pork Belly Slices
  • Salt
  • Pepper
  • 5 tbsp Spring Onion Leaves chopped
  • Okonomiyaki Sauce
  • Aonori Seaweed
  • Vegetable Oil
Course Dinner, Main Dish
Cuisine Japanese
Servings
people
Ingredients
  • 150 g Cabbage Leaves
  • 70 g Moyashi Bean Sprouts
  • 1 Egg
  • Bonito Powder
  • 10 g Ikaten deep-fried dried squid coated with batter, or substitute: tenkasu, crunchy bits of deep fried flour-batter
  • 60 g Pork Belly Slices
  • Salt
  • Pepper
  • 5 tbsp Spring Onion Leaves chopped
  • Okonomiyaki Sauce
  • Aonori Seaweed
  • Vegetable Oil
Votes: 1
Rating: 5
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Instructions
  1. Let’s make the batter for okonomiyaki. Combine the cake flour and water in a bowl. Mix it with a balloon whisk until there are no pockets of dry flour. Let the batter sit for ten minutes in order for it to reach the correct consistency.
  2. Meanwhile, remove the core of the cabbage. Take out the center part and then shred the leaves.
  3. Let’s make Hiroshima Okonomiyaki. Preheat the griddle to a high heat. Coat a heated griddle with vegetable oil. Stir the batter and then pour it onto the griddle.
  4. Spread the batter into a round shape using the back of the ladle. Make sure to leave a bit of batter in the bowl for later use.
  5. Sprinkle on the bonito powder. Place the shredded cabbage onto the batter and sprinkle on more bonito powder.
  6. Layer the moyashi bean sprouts on the cabbage. Crumble on the ikaten, deep-fried dried squid coated with batter.
  7. Line up the pork belly slices on top and cook for about 5 minutes. Make sure the okonomiyaki isn’t stuck to the griddle.
  8. Season the pork slices with the salt and the pepper. Stir the remaining batter and pour it onto the okonomiyaki. This will help to combine the vegetables and also prevent the pork from getting tough.
  9. Flip the okonomiyaki with the turners. Gather the scattered vegetables and reshape the okonomiyaki.
  10. Coat the griddle with vegetable oil and add the fresh yakisoba noodles. Sprinkle on the sake, salt and the pepper. Divide the noodles in half and stir-fry the yakisoba.
  11. Add the okonomiyaki sauce, continue to stir-fry, distributing the sauce evenly. Shape the noodles into a circle, and brown the other side.
  12. Lift the okonomiyaki with the turners and place it onto the noodles.
  13. Clean the griddle with a dampened kitchen towel and then recoat it with oil. Add the egg, break the yolk and shape it into a circle.
  14. Quickly place the okonomiyaki onto the fried egg and then flip it over.
  15. Coat the okonomiyaki with a generous amount of okonomiyaki sauce. Sprinkle on the bonito powder and the aonori seaweed. Finally, top with the chopped spring onion leaves and now it is ready to serve.
Recipe Notes
  • Preheat the griddle to a high heat to fully cook the inside of the okonomiyaki.
  • You can also use udon, soba or pasta instead of yakisoba noodles.
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Yakisoba Noodles Recipe

Yakisoba noodles are commonly served by vendor booths at festivals and also when people go out camping in Japan. This is a simple, delicious and healthy recipe and you can eat plenty of healthy vegetables.

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Yakisoba Noodles Recipe
Votes: 1
Rating: 5
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Course Lunch, Main Dish
Cuisine Japanese
Cook Time 15 minutes
Servings
people
Ingredients
  • 50 g Pork Slices
  • 75 g Moyashi Bean Sprouts
  • 1/2 Cabbage Leaves
  • 1/2 Long Green Onions
  • 15 g Carrot
  • 1 Garlic Clove
  • 1 tsp Sesame Oil
Yakisoba Sauce
  • A sprinkle of Salt
  • A sprinkle of Pepper
Toppings
Course Lunch, Main Dish
Cuisine Japanese
Cook Time 15 minutes
Servings
people
Ingredients
  • 50 g Pork Slices
  • 75 g Moyashi Bean Sprouts
  • 1/2 Cabbage Leaves
  • 1/2 Long Green Onions
  • 15 g Carrot
  • 1 Garlic Clove
  • 1 tsp Sesame Oil
Yakisoba Sauce
  • A sprinkle of Salt
  • A sprinkle of Pepper
Toppings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Let's cut the ingredients for the Yakisoba. Cut the sliced pork into 3~4cm (1.5") pieces.
  2. Cut the cabbage leaf into strips and chop them into 3cm(1") pieces.
  3. Slice the long onion diagonally into 1cm (1/2") pieces.
  4. Slice the carrot thinly and chop them into 5cm (2") strips.
  5. Crush the garlic clove with the flat side of a knife. Split it in half and remove the sprout from the inside. Chop the garlic clove into fine pieces.
  6. Prewash the bean sprouts and drain with a strainer.
  7. Let's make Yakisoba sauce. Add soy sauce and sake to the oyster sauce and mix well.
  8. Heat the griddle at about 240°C (460°F). Fry the yakisoba noodles and pour the sake over the noodles. Press the noodles with a spatula.
  9. When the other side of the noodles become golden brown, flip it over. Divide the noodles into four sections and slide them to the edge of the griddle.
  10. Add sesame oil to the griddle and fry the sliced pork and chopped garlic.
  11. When the pork becomes brown, add the bean sprouts, cabbage leaf, long onion and carrot at one time. Lightly stir and sprinkle with salt and pepper. Mix with the spatula.
  12. When the vegetables are almost cooked, mix the noodles with the vegetables. Pour on the Yakisoba sauce and stir-fry quickly.
  13. Serve the yakisoba to a plate. You can add bonito flakes, aonori seaweed powder and shredded pickled ginger.
Recipe Notes
  • A tip to make delicious Yakisoba is to fry at high heat in order to quickly vaporize water.
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