Boil the somen noodles. Rinse in cold water and drain well. Beat the eggs and mix in the ochazuke mix.
Add the cooked noodles to the egg mixture and stir. Add oil to the frying pan and turn on the heat.
Once the pan is hot enough, pour the somen and egg mixture into the frying pan, making a circular pancake. Sprinkle the tempura crumbs and the cheese over the top. Cook over medium heat.
Once the bottom of the pancake has browned well, flip it over. Once the other side has also browned, transfer it to a plate.
Here, I substituted the ochazuke mix for 1-1.5 tablespoons dashi granules, and covered it with okonomiyaki sauce. I also topped it with mayonnaise. This tastes great, too!
As with okonomiyaki, by adding different ingredients, you can make it even more filling!
I also tried it with some thin udon noodles. I added some microwaved carrots and other veggies, too.
Story Behind this Recipe
I made this at the end of summer, when my kids were a little tired of eating somen noodles.
There are many different ochazuke mix flavors, but you can use whatever you have on hand. With the ochazuke mix and the cheese, there's no need to add salt. If there's not enough flavor, add whatever seasonings you like.
These are also tasty if you substitute the ochazuke mix for dashi granules, and drizzle okonomiyaki sauce on top.