I enjoyed some instant oil noodles, so I the net and came up with my own personal variation.Some basic toppings include pork char siu, menma, green onion, onion, as well as minced shrimp, fried onion, pickled red ginger, or ground sesame; it goes well with anything really. The dressing is rather thick, so it goes well with boiled cabbage, bean sprouts, chicken cutlets, shrimp, and a variety of squid. By the way, the toppings shown in the above photo are boiled bean sprouts, Char siu cut into short pieces, green scallions, menma, and pickled red ginger.I am also using chicken fat that I got from. For 1 serving. Recipe by Acho-

A rich, brothless noodle dish. Pile on your favorite toppings and enjoy!Recipe BackgroundI was inspired by delicious cup noodle abura soba, so I searched online and created my own version with some personal twists.

I love abura-soba, so I tried making a somen version.It might be best to finish boiling the somen a little quicker than usual. You can eat with ra-yu if you prefer You can use green onions or white leek, either is OK! If using white leek, since they're a bit spicy rinse with cold water before serving. Recipe by Kokoa mama

A summer classic! Somen noodles with the bold flavors of abura soba. The rich taste and spicy kick of pure toasted sesame oil make these noodles irresistible. The aroma of 100% pure sesame oil, the depth of oyster sauce, and the heat from chili bean paste will whet your appetite. Be sure to mix well so the flavors are evenly distributed!

Thank you for making this recipe popular! Just mix the seasonings and toss with cooked noodles.Recipe background:I had delicious abura soba at a restaurant and wanted to recreate a simple version at home.

For soba or somen noodles.I think I saw this in the newspaper or a magazine about 10 years ago.Or at least that's about how long ago I took down the recipe.For dipping sauce, use this recipe as is. If serving the noodles in the sauce, dilute with 4 times as much dashi stock. Recipe by Pangu-

Abura soba is a type of ramen without broth! If you love rich, hearty ramen, you'll get hooked on this. The key is to use thick noodles.Recipe background: My ramen-loving husband makes this abura soba for us!

I realized that the Raoh-brand instant ramen tastes really close to the soupless ramen served at a certain ramen shop!If you start off with a strong flavor, it's difficult to alter later. So if you're worried about that, start off with a weaker flavor and then add more sauce while tasting. For serving 1. Recipe by shima613

20 years ago (!) I had an oil ramen noodles at a noodle shop called Menchin-tei for the first time, and I've been hooked on it ever since. I discovered the way I could cook oil ramen noodle at home.The yakisoba noodles have a firm texture, and they are perfect for making oil ramen noodles.Adjust the amounts of the sauce ingredients to taste.I often modify the amount of vinegar, depending on how I feel.If you want to eat it warm, microwave the sauce in Step 1, or microwave the noodles and soup together in Step 3. Recipe by Puyoringo

Recommended for cold weather, this ginger-infused somen with thick sauce will warm you up.About this recipeI adapted my recipe for 'Ginger-Infused Udon with Thick Sauce' using somen. Even one bundle of somen is quite filling.

I modified a recipe for mentsuyu that my mother taught me.Step 1: Adjust the sugar to suit your tastes. If you don't have time, you don't need to let the ingredients sit in the fridge for a day.If you dry-fry/parch the simmered bonito flakes, they will become "furikake" (rice seasoning).. You can also use this as soumen sauce. (Thin it out a little bit more for soumen than you would for soba.) Recipe by Yuuyuu0221