Somen Champuru with Fermented Bamboo Shoots (Menma)

Name: Somen Champuru with Fermented Bamboo Shoots (Menma)
Cuisine: American
Ingredients: 3.5 oz (100 g) somen noodles; 1.75 oz (50 g) thinly sliced pork (for shabu-shabu); 1.75 oz (50 g) fermented bamboo shoots (see Recipe ID: 21796457); 1 dried shiitake mushroom (see Recipe ID: 20763290, use 3 pieces); 1 little finely chopped fresh ginger; 1 little finely chopped garlic; as needed Oil,; 1.75 oz (50 g) spring cabbage; 3 stalks garlic chives (nira); 1 teaspoon sake; 1 teaspoon soy sauce; Salt and pepper, to taste; 2 -inch (5cm) piece of green onion (sliced into rings); 1 little white sesame seeds and salt-pickled red chili (see Recipe ID: 19671643); Kinome (Japanese sansho leaf) sauce, as needed (optional, see Recipe ID: 19708087)

guzavie @cook_40127434

Using fermented bamboo shoots gives this dish the nostalgic aroma of old-style Chinese noodles. You only need a little seasoning, and no bouillon is necessary.

Recipe background:
The fermented bamboo shoots act as both the broth and seasoning. This ingredient has incredible potential.

Using fermented bamboo shoots gives this dish the nostalgic aroma of old-style Chinese noodles. You only need a little seasoning, and no bouillon is necessary.

Recipe background:
The fermented bamboo shoots act as both the broth and seasoning. This ingredient has incredible potential.

guzavie @cook_40127434

Using fermented bamboo shoots gives this dish the nostalgic aroma of old-style Chinese noodles. You only need a little seasoning, and no bouillon is necessary.

Recipe background:
The fermented bamboo shoots act as both the broth and seasoning. This ingredient has incredible potential.

Using fermented bamboo shoots gives this dish the nostalgic aroma of old-style Chinese noodles. You only need a little seasoning, and no bouillon is necessary.

Recipe background:
The fermented bamboo shoots act as both the broth and seasoning. This ingredient has incredible potential.

Saved

Ingredients

3.5 oz (100 g)somen noodles
1.75 oz (50 g)thinly sliced pork (for shabu-shabu)
1.75 oz (50 g)fermented bamboo shoots (see Recipe ID: 21796457)
1dried shiitake mushroom (see Recipe ID: 20763290, use 3 pieces)
1little finely chopped fresh ginger
1little finely chopped garlic
as neededOil,
1.75 oz (50 g)spring cabbage
3 stalksgarlic chives (nira)
1 teaspoonsake
1 teaspoonsoy sauce
Salt and pepper, to taste
2-inch (5cm) piece of green onion (sliced into rings)
1little white sesame seeds and salt-pickled red chili (see Recipe ID: 19671643)
Kinome (Japanese sansho leaf) sauce, as needed (optional, see Recipe ID: 19708087)

Saved

Steps

1

Soak the dried shiitake mushroom until soft, then cut into thin strips. Season the pork with salt and pepper and cut into bite-sized pieces. Slice the fermented bamboo shoots thinly on the diagonal.
2

Shred the cabbage and cut the garlic chives into 1/2-inch (1cm) pieces. Boil the somen noodles in hot water for 30 seconds, then rinse well in cold water and toss lightly with oil.
3

Heat oil in a frying pan and sauté the chopped garlic and ginger until fragrant. Add the pork and cook, then add the fermented bamboo shoots and shiitake mushrooms and stir-fry.
4

Add the cabbage and garlic chives. When they start to wilt, add the somen noodles and toss everything together. Add the green onion rings.
5

Pour in the sake and soy sauce, stir-fry, and adjust the flavor with salt and pepper. Serve on a plate and top with white sesame seeds, red chili, and kinome sauce if desired.
6

You can also enjoy this dish with a splash of lemon juice or vinegar for a different flavor.