I thought I would post some of my Favourite foods every now and then. This is one of them. The Recipe is from: http://www.cookingcute.com/gallery/gallery_021306.htm
Very Yummy! ^_^

Somen noodle stir-fry

Left: steamed edamame with kosher salt, grape tomatoes, gyoza–some with shrimp filling and some with pork
Right: somen noodle stir-fry with veggies and tofu
Not pictured: spam musubi snack, azuki bean cake (monkey-shaped), soy sauce

SOMEN NOODLE STIR-FRY

Ingredients
8 oz. somen noodles (or 2 bundles if pre-separated in package)
2 aburage blocks, thinly sliced
2 cups veggies, thinly sliced (I used orange bell pepper, carrot, and Chinese broccoli)
Chicken tenderloin, sliced into strips, then sliced again into “sticks” - optional
1 tbsp. canola oil
3 tsp. sake
2 tsp. soy sauce
salt to taste
sichimi togarashi to taste

Steps

1. Bring water to a boil in a small pot. Add somen noodles and cook according to package directions until almost done. Be careful not to overcook! Drain, rinse in cool water to stop the cooking process, set aside

2. Heat oil in frying pan (large enough to accomodate all the veggies and the noodles) over medium heat. Add the veggies and tofu (and chicken if using) and a generous pinch of salt. Cook until veggies are done, but still crisp (and chicken is done, if using).

3. Add the somen noodles to the frying pan. Add the sake, soy sauce, and salt to taste. Toss the noodles with the veggies until well-mixed and noodles are heated through.

4. Place noodles in bento boxes (or plates). Sprinkle sichimi togarashi on top.

This entry was posted on Monday, September 3rd, 2007 at 4:32 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.