Somen Noodle Champuruu With Salted Kombu Seaweed

Somen Noodle Champuruu With Salted Kombu Seaweed

A somen noodle recipe with a diffference. It's really refreshing and light.


Somen noodles
1 bunch
Chirimen jako
1 heaped tablespoon
6 g
about 1/4
Green pepper
Vegetable oil
As needed
Kombu tea
about 1/3 teaspoon
Sesame seeds (if you have them)
a small amount


1. Boil the somen noodles to al dente. Warm oil in a pan and stir-fry the chirimenjako and julienned onion and green peppers.
2. Add the cooked somen noodles and stir-fry.
3. Add the kombu tea and mix. Turn the heat off and mix in the shio-kombu.
4. Sprinkle with some sesame seeds if you have them, and it's done!
5. Use crab sticks instead of the chirimenjako, and sesame oil instead of vegetable oil. Sesame oil would be delicious.

Story Behind this Recipe

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.