Units
Ingredients
- 150 grams somen noodles 3 bundles
- 70 grams canned tuna in oil
- 50 grams carrots cut into matchsticks
- 50 grams onions sliced
- 75 grams cabbage cut into 1-inch squares
- 50 grams garlic chives cut into 1-inch lengths
- 4 grams katsuobushi
- ¼ teaspoon salt
- White pepper to taste
- Vegetable oil as needed
Instructions
- Bring a pot of water to a boil. I usually do this in a pan wide enough to fit the somen sideways but also deep enough so the water won't spill.
- In a separate pan, add the 70 grams canned tuna in oil, 50 grams carrots, and 50 grams onions and stir-fry until the onions become translucent.
- Add the 75 grams cabbage and continue to stir-fry until the cabbage has wilted.
- When the pot with the water is at a full boil, add the somen noodles and submerge them as quickly as possible. Cook the noodles for about half the time specified on the package.
- Transfer the somen straight into the pan with the rest of the chanpuru ingredients with tongs, and add in the 50 grams garlic chives and half of the 4 grams katsuobushi.
- Stir-fry the somen with the vegetables and season with ¼ teaspoon salt and White pepper to taste. If the noodles start to stick together, add some Vegetable oil as needed.
- Plate the somen chanpuru and sprinkle the remaining katsuobushi on top.
Nutrition
Calories 330kcalCarbohydrates 62gProtein 16gFat 2gSaturated Fat 0.1gPolyunsaturated Fat 0.1gMonounsaturated Fat 0.1gCholesterol 14mgSodium 629mgPotassium 328mgFiber 4gSugar 4gVitamin A 4483IUVitamin C 22mgCalcium 53mgIron 1mg