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Three-minute Okinawan Rice Noodle Bowl

A quick bowl of noodles, great as an appetizer. Combine with other small dishes to build an entrée.

Ingredients

  • NOODLES

  • 70 grams somen noodles (one bundle)

  • 1 teaspoon sesame oil

  • ¼ cup chopped green onion (about two stalks)

  • Soy sauce, to taste

  • TOFU

  • 90 grams firm tofu, cut into half-inch chunks

  • 1 tablespoon sesame oil

  • Black pepper

Method

  • Warm 1 tablespoon of sesame oil in a large sauté pan over medium-high heat.
  • Add the tofu to the sauté pan, and toss to coat in oil. Then, brown the tofu one side at a time, turning every two minutes or so.
  • Bring a large pot of salted water to a boil. Cook the somen noodles for two minutes. Cooking time may vary based on the thickness of the somen noodles - follow package directions if you're unsure.
  • Drain the somen noodles. You may also want to rinse the noodles with cold water to prevent overcooking.
  • Toss the cooked noodles with 1 teaspoon of sesame oil to stop them from sticking together. You can use the now-empty water pot for this, but rinse it with cold water first to prevent it from cooking the noodles any more.
  • Once the tofu is browned to your liking, take the sauté pan off heat.
  • Add the green onion, noodles, and soy sauce to the pan with the tofu, and toss to combine.
  • Serve. Great with pickled carrots, or Veggie Champuru [link].

Notes

  • Original recipe served 4, and called for:
  • 1 pound somen noodles
  • 2 tablespoons sesame oil
  • 1 cup firm tofu, cut into 1-inch chunks
  • ¼ cup chopped garlic chives or scallions
  • Soy sauce
  • I modified the recipe because I only had green onion on hand, and because I only wanted one serving.

Nutrition Data

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    "NOODLES\n",
    "70 grams somen noodles (one bundle)\n",
    "1 teaspoon sesame oil\n",
    "¼ cup chopped green onion (about two stalks)\n",
    "Soy sauce, to taste\n",
    "TOFU\n",
    "90 grams firm tofu, cut into half-inch chunks\n",
    "1 tablespoon sesame oil\n",
    "Black pepper\n"
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