Updated: Dec 26, 2020
4 bundles of Tomoshiraga Somen Japanese Wheat Noodles
6 Baby Bok Choy, leaves separated, washed and cut into 4" lengths
2 Carrots, peeled, cut thin and long
1 Red onion, sliced
4 Cloves of garlic, cut finely
1 tsp Black pepper powder
1/4 tsp Red pepper chili flakes
4 Tbsp cooking oil
1/8 cup Tamari Sauce
5 stalks of green onions, chopped finely for garnishing
Boil the Somen noodles in a large pot of about 4 cups of boiling water for about 3 to 5 mins, add 1 tsp of salt to the water. Keep stirring the noodles with a fork. They should be slightly translucent and soft to eat but not mushy.
Drain the noodles in a colander. Cool the noodles instantly by running cool tap water through the noodles. Pick up the noodles between your fingers and let water run through it. Drain the noodles well and set the colander aside for 5 to 10 mins.
Transfer the noodles into a large bowl. Add half the Tamari sauce to the well drained noodles. With your fingers, work the sauce into the noodles till well coated and set them aside.
Heat a large wok on high, add about 3 Tbsp of cooking oil. Add red onions and stir fry on high for about a minute till they are just translucent, next add carrots, and stir fry till it is just cooked. Add bok choy, garlic, red chili flakes and stir fry about a minute till the leaves just wilt. Add black pepper, rest of the Tamari sauce and mix well. Turn down the heat to medium.
Add the Somen noodles and stir fry till the vegetables and noodles are mixed in and the noodles are heated through. Taste the noodles and add salt if needed.
Plate the noodles in a flat pasta bowl. Sprinkle green onions on top and serve hot.