Recipe: Appetizing Taiwanese Style Somen Noodles

Taiwanese Style Somen Noodles. Chill the chicken stock in the refrigerator. Chop up the garlic and Japanese leek. Great recipe for Taiwanese Style Somen Noodles.

Somen is very thin wheat flour noodle, eaten on a hot summer day. Japanese summer is hot and high in humidity, so. Somen are Japanese dried vermicelli noodles that are usually eaten cold during summer. You can Have Taiwanese Style Somen Noodles using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Taiwanese Style Somen Noodles

1. It's 1 bunch of Somen noodles.
2. What You needis 70 grams of Ground pork.
3. What You needis 5 cm of Japanese leek.
4. It's 1/4 bunch of Chinese garlic chives.
5. It's 1/2 clove of Garlic.
6. What You needis 1 of Red chili pepper.
7. Lets Go Prepare 1 tsp of Sugar.
8. Lets Go Prepare 1 tsp of Soy sauce.
9. What You needis 100 ml of Chicken stock.

Japanese summer is so hot and humid that you often loose your Somen is not something you normally eat at restaurants. It is truly home cooking… easy one too! You can find dried Somen noodle along with. Similar styles of noodles come packaged both soft and dried from China, Taiwan, and throughout South East Asia.

Taiwanese Style Somen Noodles instructions

1. Chill the chicken stock in the refrigerator..
2. Chop up the garlic and Japanese leek. Cut the chili pepper into 1 mm thick rounds. Heat some oil in a wok and add the garlic. When it starts to become fragrant, add the leek and the chili pepper..
3. When the leek has started to turn transparent, add the ground pork. When the meat changes color, put in the sugar and soy sauce..
4. When the meat has cooked through, add the chives chopped up into 4 cm pieces. Stir fry until the chives have wilted, then transfer to contents of the wok to a bowl or another container to cool..
5. Cook the somen noodles, drain and rinse well under cold running water until any stickiness has been washed away. Drain well and transfer to a serving plate..
6. Put the cooled down meat mixture on top of the somen noodles, and pour the chilled chicken stock over all of it..

The number of varieties alone are overwhelming, heightened by the absence of any standardized noodle nomenclature, language, or even common classification. Somen is a product of three simple ingredients: flour, salt and water. Flour is kneaded with salted water to make a noodle In Miyazaki and Kagoshima prefectures, nagashi somen was born after World War II. In this style of eating somen, the noodles are dropped into. A wide variety of somen noodles options are available to you, such as processing type, feature, and primary ingredient.