Mochimugi Somen Champloo
You can make various arrangements with leftover vegetables from your refrigerator.
Seasoned with mentsuyu, this dish can be made quickly and easily.
Ingredients
| ≪Ingredient≫ | For 4 servings |
| Mochimugi somen noodles | 4 bundles |
| Thinly sliced pork | 100 g |
| Onion | 150 g |
| Carrot | 100 g |
| Shiitake mushrooms | 4 pieces |
| King oyster mushrooms (Eringi) | 2 pieces |
| Okra | 6 pods |
| Sesame oil | 2 tbsp |
| Mentsuyu (noodle soup base) | As needed |
| Bonito flakes | As desired |
Instructions
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Boil the mochi barley somen noodles until slightly firm, rinse well with water, and drain in a colander.
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Cut the pork into 2 cm pieces. Slice the onion into wedges, the carrot into thin strips, and both shiitake and king oyster mushrooms into thin slices. Boil the okra and cut it into small rounds.
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Heat sesame oil in a frying pan and stir-fry pork, onion, carrot, shiitake, and king oyster mushrooms in that order.
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Add the somen noodles and okra, then season with mentsuyu.
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Serve on a plate and top with bonito flakes.
