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

I always have somen on hand year-round. This is my family's favorite stir-fry recipe.As soon as the somen noodles are cooked, they're ready to be tossed in the pan, so work quickly. It's hard to cook the noodles once they harden. Recipe by Donpintan

My VersionOnly Had 1 Lamb Shoulder ,Made Easy And Quick Asian Style Stir Fry ( Hokkien Char ) For 2

I tried to recreate a bitter melon champuru I had at an Okinawan restaurant.Don't let the tofu crumble too much. You'd want to quickly finish it up after adding the egg mixture, so make sure to have the seasoning ingredients at hand. I like bitter melon so I make it fairly thick, but if it seems too bitter for you, cut it thinner, sprinkle on salt, let rest 15 minutes, and squeeze out the liquid a bit. Recipe by ete88

My parents harvested a lot of bitter melon, so I thought of recipes to use it. I compared the taste with store bought sauce, and now I don't need store bought sauce any more.To get rid of the bitterness, remove the white inner parts as much as possible. Slice the bitter gourd thinly, and rub with 1 tablespoon of salt (for a 20-30 cm long vegetable), and then soak it in water for about 10 minutes. Not all of the bitterness will be eliminated, but it will reduce to about the level where you just sense it as an aftertaste. In addition, freshly harvested bitter melon is less bitter. For 4 servings. Recipe by Himawarichan

I wanted to come up with a different somen noodle dish from the usual, since we always seem to have some left over.Champuruu is an Okinawan somen noodle dish.Use whatever vegetables ors protein you have in your refrigerator.When you taste the dish at Step 3 and think it needs more flavor, drizzle in a little soy sauce. Or if you think it needs salt, add some more konbucha.Top with some shredded shiso leaves or bonito flakes to taste. Recipe by Yuukarikoara

A recipe that I made from ingredients I had on hand. Now it's a summertime staple.Okra gets very sticky if you chop it finely, so I always put an opened up milk carton on top of a chopping board and chop up the okra on that.Chill the somen noodles, sauce and okra very well before eating.Mix well before enjoying! For 3 servings. Recipe by yamita

This is known as the famous local food from Okinawa in Japan. And it's a kind of stir-fried vegetables, pork, and tofu. Goya is bitter gourd and is one of the most popular Okinawan foods.

My husband doesn't like the bitterness of the bitter melon, so I always prepare it properly. The mayonnaise gives a smooth taste.If you don't like the bitterness, be sure to remove the seeds and pith (the pith is where the bitterness comes from).The bitterness can be removed further by rubbing salt into your slices and then washing it off. Recipe by Shibachama

Since green papaya has become available in mainland Japan grocery stores, I tried making this dish!The sodium content is about 1.4 g per person.The key is to stir-fry it quickly over high heat. Prepare all of the ingredients and the spices and cook them quickly.Green papaya is hard to cut. Make sure to sharpen the knife before cutting it. Recipe by Shinbashi no mogura

I was thinking of recipes that uses somen noodles for the upcoming summer heat. But the warm noodles could also be served in the winter.Stir frying the wakame with sesame oil enriches the taste and fragrance. Recipe by nin

My husband gets home late, so I wanted to come up with a noodle recipe that can be made in advance and is light on the stomach. Now this recipe is a family favorite. I think you could use pasta too.If you don't have sesame paste, use ground sesame seeds. After chilling the sauce, mix it up before putting it in the serving bowl. The color may look a bit pale in the main photo, but as long as you use the right amount of ingredients it will be properly flavored. Make sure to chill everything well before serving. Ice cold, it tastes so much better than when it's just lukewarm. Cook the noodles so that they're on the firm side before draining, rinsing well in cold water and draining again. For 1 serving. Recipe by Sabumochi