Bitter Melon and Somen Noodle Okinawan Stir Fry

Bitter Melon and Somen Noodle Okinawan Stir Fry

If you have leftover cooked somen noodles, chill in refrigerator and make this somen stir fry for dinner.
1 portion = 457 kcal, sodium 2.1 g.

Ingredients: 2-3 servings

Bitter melon
1/2 (100 g)
Cooked somen noodles
1.5 servings
1 block
Thinly sliced pork
1 clove
Dashi soy sauce or normal soy sauce
1.5 - 2 tablespoons
1 teaspoon
a pinch
Bonito flakes
Vegetable oil (I use olive oil)
1 tablespoon
Sesame seed oil (at the end)
as much as you like


1. Put tofu in a sieve to remove excess water for about 30 minutes. Thinly slice the garlic. Scoop out the inside of the bitter melon with a spoon and slice into 2-3 mm thick. Cut the pork into small pieces.
2. Take out chilled somen noodles, rinse quickly with water and drain water well with a sieve (clumped noodles are difficult to stir fry).
3. In a frying pan, heat the oil and garlic and add the pork once the garlic is fragrant.
4. When pork is almost cooked, add the sliced bitter melon and stir fry.
5. Crumble tofu by hand, mix lightly, and season with soy sauce and sugar. Continue stir frying.
6. Add somen noodles, mix well, and taste. Add salt if necessary. Sprinkle bonito flakes, toss, and add sesame seed oil for fragrance. Turn off heat.

Story Behind this Recipe

Whenever I have leftover somen noodles from lunch, I use whatever vegetables I have in my fridge to make Okinawan stir fry. I love the combination of bitter melon and tofu!