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Instructions* Click image to start slideshow.
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.
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.
Place them into a bowl. Sprinkle on the salt. And toss to coat. Let the goya sit for 5 minutes.
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.
Thoroughly remove the excess moisture with a paper towel. This process will help to reduce the bitterness of the goya.
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.
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.
Remove the excess water thoroughly. And place the noodles onto a plate. Add a small amount of olive oil. And toss to coat.
Let’s make the somen chanpuru. Combine the chicken stock powder, sake and soy sauce. Stir to mix.
Season the egg with salt and pepper. Beat the egg in a bowl.
Heat the olive oil in a pan. Add the chopped garlic clove, bitter melon and carrot. Stir-fry the vegetables on medium heat.
When the carrot softens, add the tuna and moyashi bean sprouts. Continue to stir-fry.
Gather the vegetables over to one side, making a space for the egg. Pour in the beaten egg.
Cook the egg halfway through and combine it with the ingredients.
Reduce the heat to low and add the somen noodles. Pour over the seasoning.
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.
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.
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.