Wednesday, September 9, 2015

Serving Somen in Magewappa

Magewappa Bento Box can be used for taking noodles or pasta to lunch.  This Magewappa Maru Round box is one of the smallest size of our Magewappa series, but it can contain more food than you might think.  This was my to-go lunch box when I worked in Tokyo.  Today, I'd like to introduce a recipe using the Japanese noodle, somen.

Somen is one of the many types of Japanese noodles; it is made from wheat and it is commonly eaten in summer time, often in cold dishes.  It is thinner than Udon or Spaghetti, less than 1.3 mm, similar to rice vermicelli.  It takes less time to cook, so is nice to cook in summer time when you don't want to spend a lot of time around the heat.  If you cannot find somen, there are some thin types of Udon and these would work for this recipe as well.

Today's bento lunch menu is:

- Somen noodle marinated with chicken breast and cucumber in sesame sauce
- Omelette with green onion


Somen (70g)
Chicken breast (50g)
Cucumber 1/2
Sesame seeds 1tbsp (15g)
Salt 1/2 tsp (2.5g)
Soy sauce 1tbsp (15g)
Sesame oil 1tbsp (15g)

1. Add somen to boiling water for 3 - 5 min, or follow the suggested cooking time of whatever noodles you buy.  Drain the water in a strainer and cool the noodles down by dipping in a cold water.

Once it's cool, drain the cold water and marinate it with sesame oil to avoid the noodles sticking together.

2. Boil the chicken breast and split it into small pieces.

3. Chop cucumber and rub with a little bit of salt to drain water from cucumber.  (this salt is not included in the ingredients above)  

4. Marinate somen, chicken, and cucumber with all the other ingredients in a bowl.

Sesame oil and sesame seeds add the rich flavor on the simple ingredients, yum!
The recipe and photos are from my friend, Nao Kondo, who is a photographer and a food blogger.  You can check her other recipes on her blog, magewappana-hibi.

No comments:

Post a Comment