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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 1 |
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So, what do two people do when presented with a package of twenty-five 70 gram somen servings… get creative! Here is a new dish I came up with to make use of some of those noodles... Ingredients:
2 tablespoons sesame oil |
70 g pasta (i used somen for this) |
1 slice bacon (diced) |
1/3 cup shrimp (steamed and diced) |
1 tablespoon fresh basil (chopped) |
1 tablespoon fresh scallion (chopped) |
1/3 cup cabbage, shredded |
1 egg, beaten with |
2 tablespoons water |
1/8 cup worcestershire sauce |
1 tablespoon mayonnaise |
1 tablespoon nori (julienned) |
1 teaspoon julienned pickled ginger |
Directions:
1. Break somen noodles in half prior to cooking.
2. Cook according to directions and strain, but DO NOT rinse in water.
3. Seperate the somen into 2 stacks
4. Heat oil in 10 inch frying pan on medium heat.
5. Place 1 stack of somen in pan, arrange in to a circle and flatten with spatula.
6. Top with bacon, shrimp, basil, scallion, cabbage, and second stack of somen.
7. Pour on egg mixture.
8. Flatten and shape with spatula.
9. Cook until browned on one side, then flip and brown on other side, reshaping as needed.
10. Plate and drizzle with Worcestershire sauce.
11. Top with mayonnaise, nori, and ginger.
12. ***A simple salad of arugula, shredded carrot and cabbage, sliced cucumber, and diced yellow pepper drizzled with a balsamic vinaigrette and topped with julienned nori makes a great accompaniment.
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