Stir-Fried Somen Noodles recipe - ingredients, nutrition and when to eat it
Stir-fried somen is made by quickly stir-frying boiled somen noodles with pork, cabbage, bean sprouts, and other vegetables in soy sauce.
Stir-fried somen is made by quickly stir-frying boiled somen noodles with pork, cabbage, bean sprouts, and other vegetables in soy sauce. The noodles are soft while the vegetables stay crisp, making it a simple yet satisfying lunch or dinner.
Japanese · 20 minutes to cook
Nutrition (per 452.5g serving): 435.5 kcal · protein 24.3g · carbohydrate 57.9g · fat 11g · sodium 1363mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Somen noodles can easily become too soft if stir-fried too long, so drain them well after boiling and add them at the end.
Tips: Stir-fry the bean sprouts briefly over high heat to keep them crisp.
Tips: Pour the soy sauce around the edge of the pan and let it bubble briefly before mixing it in for a more pronounced aroma.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Pork loin — 60 g
- Cabbage — 60 g
- Bean sprouts — 50 g
- Onion — 40 g
- Carrot — 25 g
- Garlic — 1 pc
- Green onion — 10 g
- Soy sauce — 1 Tbsp
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.2 tsp