In Okinawan, so-min (soh-mean) means somen (angel hair pasta-like noodle). Champuru means "stir-fry".
The Okinawan cookbooks that I have, had some recipes for so-min champuru but they looked rather "plain" and colorless...
So, I jazzed it up with some colorful veggies...
So-min Champuru : serves 2
1 bundle of somen
cabbage
orange bell pepper
maitake
spam
pepper
olive oil
Cook your somen no longer than a minute and a half, rinse and set aside.
Cut veggies and spam into bite size pieces
In a frying pan, heat oil and stir-fry veggies and spam, if you want your cabbage a little softer, cook longer.
Add some pepper
Toss the somen in and coat well.
Serve
NOTES: so easy and delicious. I didn't add any salt because I was using spam, but if you want, you could add some shoyu or salt. Definitely will be making this again.
Looks delicious Kat, I love somen!
ReplyDeleteYou gotta deal with somen like I gotta deal with pasta! Totally my fault though, because when get $al€, I can't resist stocking up even if I already get. Mmmmmmh...spaaaaam!
ReplyDeleteI love noodles K :)
ReplyDeleteyeah, I usually buy too much too, Rowena, but it is because I forget what I have in my pantry :p
Take care you two.
Kat
Yum! Is this like a warm version of somen salad (like is often eaten in Hawaii)? Before I ate somen salad I had only ever eaten it dipped in tsuyu, cold, in summer. I have lots of dried somen in my pantry too, so this looks like a good thing to try in the winter months. Thanks!
ReplyDeleteno they aren't similar, Kate, I hope you like this Okinawan dish :)
ReplyDeleteTake care.
Kat
I love maitake!! I had it for the first time in Japan and ever since, i've loved them with a little rosemary and olive oil.
ReplyDeletewe love all sorts of kinoko, Fiona :) hope you get to try different types!
ReplyDeleteTake care.
Kat