I love South East Asian spicy flavours, but I sometimes need the delicate Japanese flavour that is so gentle and soothing. The texture of Somen (Japanese thinnest noodles) well suits this light flavoured stir-fry. If you don’t have ‘Somen’, Rice Vermicelli or Capellini (Angel Hair Pasta) can be used instead.
4 servings Somen Noodles *OR Rice Vermicelli, Capellini (Angel Hair Pasta)
1 tablespoon Sesame Oil
200g Pork *thinly Sliced
Salt & White Pepper
1 small piece Ginger * sliced into fine strips
Oil for cooking
1/2 cup ‘Mentsuyu’ Noodle Dipping Sauce
*Note: To make the sauce, mix 1/4 cup Dashi Stock (1/4 cup Water & 1/4 teaspoon Dashi Powder), 1 tablespoon Mirin, 1 tablespoon Sake (Rice Wine), 2 tablespoons Soy Sauce
Extra Soy Sauce
3 to 4 Spring Onion *finely chopped
- Slice Pork very thinly and season with Salt and White Pepper. Lightly whisk Eggs in a bowl and season with Salt and White Pepper. Slice Onion and Ginger into thin strips.
- Cook ‘Somen’ Noodles as instructed. DO NOT add Salt into the water. Noodles need to be cooked quite firm as you will stir-fry later. After drained, sprinkle Sesame Oil to stop stick together.
- Heat 1 tablespoon of Oil in a frying pan and cook Eggs to make firm scrambled egg. Transfer to a plate.
- Add 1 tablespoon of Oil to the hot frying pan and cook Pork. When the Pork changes colour, add Onion and Ginger and cook until soft. Add Mentsuyu, then combine with cooked ‘Somen’ and the Egg.
- Sprinkle extra Soy Sauce over if required, and some chopped Spring Onion and serve.