No-Stir-Fry Somen Chanpuru: The Ultimate Daily Somen Upgrade

Overview

No-Stir-Fry Chanpuru is an incredibly easy somen noodle recipe made simply by tossing the noodles in canned tuna oil. The only cooking involved is boiling the somen, taking just a few minutes of prep. Seasoned with pickled plums (umeboshi) and white dashi (shiro-dashi), it has a refreshing yet rich flavor. Washing the noodles thoroughly and chilling them in ice water prevents stickiness, while coating them in tuna oil keeps them from clumping. Making 2.5 servings effortlessly, this dish is a perfect addition to your daily menu.

Key Tips

• Prep
  • Boil the somen in plenty of water for 1 minute (using a 24cm skillet).
• Prep
  • Thoroughly wash the boiled somen by rubbing them to remove starchiness.
• Prep
  • Shock the washed noodles in ice water to give them a firm, chewy texture.
• Seasoning
  • Using the tuna with its oil adds richness and umami, while also keeping the noodles from clumping.
• Seasoning
  • Tear the umeboshi as you add them, and adjust the saltiness with shiro-dashi (be careful not to add too much).
• Garnish
  • Toss the green onions in gently at the very end to preserve their texture and aroma.
• Garnish
  • Sprinkle toasted sesame seeds at the end to enhance the flavor.
• Variations
  • Shiso leaves or Tokyo negi can be used as a substitute for green onions.
• Shiro-dashi
  • Store-bought shiro-dashi works fine. For homemade: microwave 100ml sake, 100ml mirin, and 1 dashi packet in a microwave-safe container for 4 minutes, add 15ml usukuchi soy sauce and 10g salt, let cool, and steep in the fridge with the dashi packet for 2 days before using.

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• Somennoodles: 5 bundles (2.5 servings)
• Cannedtuna: 2 cans (with oil)
• Greenonions (or shiso leaves / Tokyo negi): to taste
• Umeboshi(pickled plums): 2 pieces
• Shiro-dashi(white dashi): to taste (for adjusting saltiness)
• Toastedsesame seeds: to taste (for garnish)
• [HomemadeShiro-dashi] Sake: 100ml
• [HomemadeShiro-dashi] Mirin: 100ml
• [HomemadeShiro-dashi] Dashi packet: 1 pack
• [HomemadeShiro-dashi] Usukuchi (light) soy sauce: 15ml (1 tbsp)
• [HomemadeShiro-dashi] Salt: 10g

Instructions

1. 1

   [Homemade Shiro-dashi (Prep: 2 days ahead)] Combine 100ml sake, 100ml mirin, and 1 dashi packet in a microwave-safe container, and microwave for 4 minutes.

2. 2

   After heating, add 15ml usukuchi soy sauce and 10g salt, mix well, and let it cool to room temperature.

3. 3

   Once cooled, place in the refrigerator. Remove the dashi packet after 2 days to complete the shiro-dashi (store-bought shiro-dashi can be used as a substitute).

4. 4

   [Somen Chanpuru] Bring a generous amount of water to a boil in a 24cm skillet and boil 5 bundles of somen noodles for 1 minute.

5. 5

   Drain the boiled somen in a colander and wash thoroughly under running water, rubbing the noodles to remove starchiness.

6. 6

   Shock the somen in ice water to firm them up, then drain very well.

7. 7

   Transfer the somen to a bowl, add 2 cans of tuna along with their oil, and toss well.

8. 8

   Tear 2 umeboshi into small pieces as you add them, then toss everything together.

9. 9

   Taste and add shiro-dashi to adjust the saltiness.

10. 10

    Gently toss in the green onions (or shiso leaves / Tokyo negi).

11. 11

    Plate the noodles and sprinkle with toasted sesame seeds to finish.

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食事処さくらの料理教室

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