Egg Somen Noodles
ID: 9016db58...
A super easy recipe to use up leftover somen noodles in the summer, turning them into a warm, rich, and flavorful dish. By using the heat of freshly boiled noodles to gently poach the egg whites, the noodles become coated in a creamy, savory sauce, similar to 'Kamatama' style udon.
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🍳 Cooking Flow
In a bowl, combine the egg white with the seasonings (mayonnaise, sesame oil, soy sauce, oyster sauce, garlic, and Ajinomoto) and mix well. → Boil the somen noodles in boiling water for 1 minute, then drain. → Add the hot noodles to the bowl and mix quickly until the egg white cooks to a soft, semi-set consistency. → Top with the egg yolk and sprinkle with black pepper to finish.
Cooking Steps
Brief Cooking Order
In a bowl, combine the egg white with the seasonings (mayonnaise, sesame oil, soy sauce, oyster sauce, garlic, and Ajinomoto) and mix well. → Boil the somen noodles in boiling water for 1 minute, then drain. → Add the hot noodles to the bowl and mix quickly until the egg white cooks to a soft, semi-set consistency. → Top with the egg yolk and sprinkle with black pepper to finish.
Introduction
A super easy recipe to use up leftover somen noodles in the summer, turning them into a warm, rich, and flavorful dish. By using the heat of freshly boiled noodles to gently poach the egg whites, the noodles become coated in a creamy, savory sauce, similar to 'Kamatama' style udon.
Step 1
Separate the egg white from the yolk. Place only the egg white in a large bowl, and set the yolk aside in a small dish for finishing.
Step 2
Add 2 teaspoons of mayonnaise, 1 teaspoon of sesame oil, 2 teaspoons of soy sauce, 1 teaspoon of oyster sauce, 5g of grated garlic, and 4 dashes of Ajinomoto to the bowl with the egg white, and mix well to create the sauce.
Step 3
Bring a pot of water to a boil and cook the somen noodles for 1 minute (or until desired firmness).
Step 4
Quickly drain the boiled somen noodles in a colander. (Do not rinse with cold water; keep them hot.)
Step 5
Add the piping hot drained noodles to the bowl with the sauce and mix vigorously while still warm. The heat from the noodles will cook the egg white to a semi-set, creamy consistency.
Ingredients List
Important Notes
The most important point is to mix the hot noodles directly with the sauce without rinsing them in cold water. This residual heat is necessary to cook the egg whites to a semi-set state. ⚠️
Compared to thicker noodles like udon, thin somen noodles retain heat well, making them perfect for this recipe. 💡
The mayonnaise provides richness and oil content, binding everything together into a creamy texture. 🍳
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