Crispy & Chewy Chijimi Made with Leftover Somen Noodles

Name: Crispy & Chewy Chijimi Made with Leftover Somen Noodles
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams Boiled somen noodles; 1 Egg (large); 1 tbsp Katakuriko; 1 tsp Dashi stock granules; 1/2 tsp Salt; 1 tbsp Sesame oil; 1 Condiments left over from the somen

cookpad.japan @cookpad_jp

I really wanted to do something with the leftovers from a meal of cold somen noodles. I typically make stir-fries, but since I had an odd amount left over I mixed in cooked egg, and eventually I arrived at this chijimi recipe.

The key is to cook the pancakes thinly in a large frying pan with plenty of sesame oil. Add Chinese chives and sakura shimp for an even more authentic Korean chijimi. Recipe by Anmonyaiton

cookpad.japan @cookpad_jp

The key is to cook the pancakes thinly in a large frying pan with plenty of sesame oil. Add Chinese chives and sakura shimp for an even more authentic Korean chijimi. Recipe by Anmonyaiton

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Ingredients

2 servings

100 gramsBoiled somen noodles
1Egg (large)
1 tbspKatakuriko
1 tspDashi stock granules
1/2 tspSalt
1 tbspSesame oil
1Condiments left over from the somen

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Steps

1

Finely chop up the leftover boiled somen. Add katakuriko and mix well.
2

Add the dashi stock, salt, and condiments to the egg and mix well. Add this mixture to the somen from Step 1 and mix.
3

It's more delicious cooked thinly, so coat a large frying pan in sesame oil and add the mixture from Step 2.
4

Turn over while pressing down on the pancake. Once both sides have turned golden brown it's complete.
5

Our family eats these with salt, but they're also delicious with ponzu or dashi soy sauce. Of course, it's also delicious as-is!
6

Another COOKPAD user recommended topping it with cheese for a kids snack. Great idea! A great use for leftover somen once summer is over.