Bitter Melon and Somen Noodle Okinawan Stir Fry
Whenever I have leftover somen noodles from lunch, I use whatever vegetables I have in my fridge to make Okinawan stir fry. I love the combination of bitter melon and tofu!
Adjust the flavor at Step 5 and add more salt if needed. Recipe by Usshi
Bitter Melon and Somen Noodle Okinawan Stir Fry
Whenever I have leftover somen noodles from lunch, I use whatever vegetables I have in my fridge to make Okinawan stir fry. I love the combination of bitter melon and tofu!
Adjust the flavor at Step 5 and add more salt if needed. Recipe by Usshi
Cooking Instructions
- 1
Put tofu in a sieve to remove excess water for about 30 minutes. Thinly slice the garlic. Scoop out the inside of the bitter melon with a spoon and slice into 2-3 mm thick. Cut the pork into small pieces.
- 2
Take out chilled somen noodles, rinse quickly with water and drain water well with a sieve (clumped noodles are difficult to stir fry).
- 3
In a frying pan, heat the oil and garlic and add the pork once the garlic is fragrant.
- 4
When pork is almost cooked, add the sliced bitter melon and stir fry.
- 5
Crumble tofu by hand, mix lightly, and season with soy sauce and sugar. Continue stir frying.
- 6
Add somen noodles, mix well, and taste. Add salt if necessary. Sprinkle bonito flakes, toss, and add sesame seed oil for fragrance. Turn off heat.
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