Swich | Recipes - Three-Minute Okinawan Noodle Bowl
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Three-Minute Okinawan Noodle Bowl

Somen are thin, white wheat noodles that people eat with a dipping sauce in other parts of Japan. In Okinawa, it’s more common to stir-fry them or add them to soup. Since they require only 2-3 minutes of boiling time, they make for quick, satisfying appetizer or entrée dishes. You can combine this with seasoned bitter melon or veggie champuru to make a heartier somen champuru recipe.

Makes 4 servings | Active Time: 15 minutes | Total Time: 15 minutes
Makes 4 servings | Active Time: 15 minutes | Total Time: 15 minutes
Step 1: Making the Dish
  • 1 pound somen noodles
  • 2 tablespoons sesame oil, divided
  • 1 cup firm tofu, drained and cut into 1-inch chunks
  • 1⁄4 cup chopped garlic chives (or scallions)
  • Soy sauce

Cook noodles for 2-3 minutes, according to package directions. Drain and mix noodles with sesame oil so they don’t stick together.

In a large sauté pan, heat 1⁄2 tablespoon of sesame oil over medium-high heat and brown tofu.

When tofu is browned, add chives and somen noodles to the pan and mix well.

Season to taste with a splash or two of soy sauce.

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