Asian Somen Noodle Chanpuru with Fish Sauce

Asian Somen Noodle Chanpuru with Fish Sauce

A somen chanpuru (Okinawan stir-fry) seasoned with fish sauce and Shaoxing wine. The bitter greens of komatsuna and vinegar brightens the dish.

Ingredients: 1 bundle of somen noodles worth

Somen noodles
1 bundle (100 g)
Pork offcuts or pork belly
50-60 g
2 bundles (about 50 g)
Vegetable oil
1 tablespoon
Minced garlic
1 clove
Minced ginger
1 small piece
Takanotsume (sliced)
★ Fish sauce
1 to 1.5 teaspoons
★ Vinegar
1 teaspoon
★Shaoxing wine
2/3 teaspoon
★ Salt
1/2 teaspoon
★Chicken soup stock powder
1/2 teaspoon
as needed
Lemon juice
to taste


1. Combine the ★ seasonings.
2. Cut the komatsuna into 3 cm thickness, and cut the pork into suitable size.
3. Boil the somen noodles for a minute shorter than indicated on the package. Rinse in cold running water and drain well.
4. Heat vegetable oil in a pan and saute the minced garlic, ginger and sliced red chile pepper, trying not to burn it.
5. When aromatic, add the pork to stir fry. When the pork browns, add the somen noodles.
6. Pour the ★ seasoning from Step 1 to the pan, add the chopped komatsuna, season with pepper. Toss briskly and it's done.

Story Behind this Recipe

I wanted to cook with nutritious komatsuna greens in an Asian fusion dish.