Somen Noodles Chijimi with Pork and Walnut

Somen Noodles Chijimi with Pork and  Walnut

I cooked Korean-style savory pancakes using somen noodles.
The texture and flavor of walnuts are so delicious, so don't forget to add them.

Ingredients: 3 to 4 servings

Somen noodles
Sliced pork belly
less than 100g
20 g
20 g
Cheese (sliced)
20 g
Egg (large size)
1 (80 g)
Dashi stock
1 teaspoon
Salt and pepper
To taste
Sesame oil
1 tablespoon plus
For dipping sauce
Ponzu, sesame oil and doubanjiang
as much as you like


1. Cook the somen noodles to 'al dente' firmness. rinse well in cold running water and drain. Slice the scallion diagonally. Break the walnuts roughly with your fingers.
2. Cut the pork in about a thickness of 1 cm each. Stir fry the pork in a frying pan without oil.
3. Break the egg into a bowl, beat with soup stock. Add the somen noodles, walnuts, cheese, and a bit of cooled pork in the bowl. Season with salt and pepper.
4. Heat a frying pan with sesame oil. Pour the Step 3 mixture in the pan. Stir fry slowly with low to medium heat on. Cook both sides. When they turn a nice brown colour, they're done.
5. Cut into suitable sizes, and plate! Serve with sauce.

Story Behind this Recipe

My husband does not like cold somen noodles with water so much, so I created a more filling meal for him.