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Tuna Somen Chanpuru
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Tuna Somen Chanpuru

duration

15 minutes

Servings
2
Ingredients
  • 2 bundles J-Basket TOMOSHIRAGA Somen Noodles
  • 5 Dynaty Baby corn
  • 1/2 Red bell pepper
  • 60g (2.1oz) Shimeji mushrooms
  • 1/4 Onion
  • 2 tsp J-Basket organic sesame oil
  • 1 tsp J-Basket organic Sesame oil
  • 3-5g (0.1-0.2oz) J-Basket Bonito flakes
  • Green onion (finely chopped) as needed
  • J-Basket roasted white sesame seeds as needed

For the dressing:

  • 1 can (75g)(2.6oz) Canned tuna (in oil)
  • 3 Tbsp Water
  • 1½ Tbsp Kikkoman Kaori Shiro Dashi
  • 1 Tbsp Kikkoman Soy sauce
  • 1 tsp Yuzu pepper
Directions
  1. Cut young corn into long pieces.
  2. Remove the stem and seeds from the red bell pepper, then cut it into long pieces.
  3. Trim the base of the shimeji mushrooms and separate them into smaller pieces.
  4. Slice the onion into 5mm (0.2in) widths.
  5. In a bowl, mix the dressing ingredients together. *Add the canned tuna along with its oil.
  6. Cook the somen noodles according to package instructions. Drain and rinse them under cold water to remove the sliminess, then drain well.
  7. Heat the 2 tsp of sesame oil in a frying pan. Add the baby corn, red bell pepper, shimeji mushrooms, and onion, and stir-fry over medium to high heat.
  8. Add somen noodles and the prepared dressing and quickly stir-fry the ingredients together.
  9. Serve in bowls, drizzle with 1 tsp of sesame oil ,and sprinkle bonito flakes, green onion, and garnish with white sesame seeds.
Dish Type / Ethnic Cuisine
Main Dish
,
Japanese