Summer Vegetable Somen Noodles
Enjoy this refreshing somen noodles with summer vegetables — eggplants and tomatoes. Add your favorite vegetables for variation, such as cucumber, okra, and Japanese pumpkin.
PREPARATION
- Halve eggplants lengthwise and slice each piece diagonally. Heat oil in a frying pan and deep-fry the eggplants.
- Cut tomatoes into wedges, and halve “shiso” leaves (perilla) lengthwise.
- Cook somen noodles in a pot filled with boiling water. Cool the noodles with running water and drain.
- Serve STEP3, and add STEP1 and STEP2 on top. Sprinkle white sesame seeds as you like. When you eat, dip the noodles into the sauce made from the mixture of water (100ml) and "KOMBU TSUYU" (50ml).
| Servings | 2 servings |
|---|---|
| Cooking Time | 20 mins |
| Calories (1 serving) | 444 Calories |
| Sodium (1 serving) | 3.2 g |
Ingredients
200g (2 bundles) Somen noodles
2pcs Eggplants
2pcs Tomatoes
as needed Vegetable oil
as you like White sesame seeds
100ml Water
50ml KOMBU TSUYU
PREPARATION
- Halve eggplants lengthwise and slice each piece diagonally. Heat oil in a frying pan and deep-fry the eggplants.
- Cut tomatoes into wedges, and halve “shiso” leaves (perilla) lengthwise.
- Cook somen noodles in a pot filled with boiling water. Cool the noodles with running water and drain.
- Serve STEP3, and add STEP1 and STEP2 on top. Sprinkle white sesame seeds as you like. When you eat, dip the noodles into the sauce made from the mixture of water (100ml) and "KOMBU TSUYU" (50ml).
