Abura Somen
Ingredients: Somen Noodles, Pork Belly Slices, Carrot, Onion, Moyashi Bean Sprouts · 10 min cook time · 600kcal · ~₩7,300
Ingredients
60g Somen Noodles, 50g Pork Belly Slices, 20g Carrot, 50g Onion, 100g Moyashi Bean Sprouts, 40g Garlic Chives, 20g small-size niboshi or iriko (dried baby sardines), 50g satsuma-age (fried fishcake), 10ml Olive oil, 100ml Water, 30ml Dashi soy sauce or mentsuyu noodle soup base, 2g Salt, 1g White pepper, 3g Half-ground white sesame seeds
Instructions
1. Prepare the ingredients: remove heads and stomachs from large niboshi, cut satsuma-age into 5 mm thin slices, cut pork belly into 8 cm pieces, cut carrot into very thin 4 cm slices, cut onion into 5 mm wedges and separate layers, rinse and drain moyashi bean sprouts, cut garlic chives into 4 cm lengths.
2. Boil somen noodles in boiling water for 40 seconds. Remove with a mesh strainer, cool slightly under water, then place in cold water and rub to remove gooey film. Drain excess water by hitting the bottom of the strainer with a kitchen towel.
3. Submerge pork slices in the hot water used for somen noodles. Loosen with chopsticks. When color turns white, remove and place on a paper towel to remove excess fat and smell.
4. Heat a pan with olive oil. Add dried baby sardines and saute on low heat for about 1.5 minutes until crispy.
5. Add parboiled pork, carrot, onion, and garlic chive root ends to the pan. Stir-fry on medium-high heat.
6. When vegetables are almost cooked, add moyashi bean sprouts and satsuma-age. Continue to stir-fry until all vegetables are coated with oil.
7. Add water and bring to a boil. Add dashi soy sauce or mentsuyu noodle soup base. Season with salt to taste. Mix thoroughly.
8. Add garlic chives and mix well from the bottom. As soon as their color becomes bright, add somen noodles and coat them with the broth.
9. Serve Abura Somen on a plate. Sprinkle with white pepper and half-ground white sesame seeds.
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