Crispy & Chewy Chijimi Made with Leftover Somen Noodles

Crispy & Chewy Chijimi Made with Leftover Somen Noodles

I created a recipe using leftover boiled somen noodles to make chijimi! The aroma of the sesame oil will excite your taste buds. It's crispy and chewy.

Ingredients: 2 servings

Boiled somen noodles
100 g
Egg (large)
1 (80 g)
1 tablespoon
Dashi stock granules
1 teaspoon
1/2 teaspoon
Sesame oil
1 tablespoon
Condiments left over from the somen
as desired


1. Finely chop up the leftover boiled somen. Add katakuriko and mix well.
2. Add the dashi stock, salt, and condiments to the egg and mix well. Add this mixture to the somen from Step 1 and mix.
3. It's more delicious cooked thinly, so coat a large frying pan in sesame oil and add the mixture from Step 2.
4. Turn over while pressing down on the pancake. Once both sides have turned golden brown it's complete.
5. Our family eats these with salt, but they're also delicious with ponzu or dashi soy sauce. Of course, it's also delicious as-is!
6. Another COOKPAD user recommended topping it with cheese for a kids snack. Great idea! A great use for leftover somen once summer is over.

Story Behind this Recipe

I really wanted to do something with the leftovers from a meal of cold somen noodles. I typically make stir-fries, but since I had an odd amount left over I mixed in cooked egg, and eventually I arrived at this chijimi recipe.