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Fried Somen

Demonstrated by: Jeff Chuck, Sam Nichols, David Kaneshiro.
A Melting Pot for Thanksgiving - November 1, 2000.



Fried Somen

  • 1 pkg (9 oz) somen noodles
  • 4 large dried mushrooms
  • 2 tablespoons soy sauce
  • 1 to 2 tablespoons brown sugar
  • 1 egg, slightly beaten
  • 1/4 lb bacon, cut into 1/2-inch pieces
  • 1 pkg (.35 oz) dashi-no-moto
  • (Japanese fish-flavored soup granules)
  • Salt to taste
  • 1/2 cup slivered green beans, cooked
  • 1/4 lb char siu (Chinese sweet roasted pork), slivered
  • 1 green onion, chopped


Cook noodles in boiling water for 2 minutes or until noodles are just done; rinse and drain. Soak mushrooms in water; drain and reserve a little of the liquid. Remove stems from mushrooms; sliver caps. Add soy sauce and brown sugar to reserved liquid; cook mushrooms for a few minutes. Cook egg in a small non-stick skillet; cut into thin strips. In a skillet, fry bacon until crisp. Remove bacon; drain oil, saving 1 tablespoon. Add noodles, dashi-no-moto, and salt; stir-fry for a few minutes. Place on a serving platter. Garnish with mushrooms, egg strips, bacon, beans, char siu, and green onion. Makes 6 servings.


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