Mapo Somen

 

[Ingredients (Serves 4)]

・Somen noodles: 3 bundles

・Chicken thigh: 1 piece

・Boiled bamboo shoot: 1 small piece (200g)

・White part of long onion (negi): 1 stalk

・Ginger: 1 knob

・Shiitake mushrooms (fresh): 3

・Green bell peppers: 2

・Doubanjiang (spicy bean paste): 2–3 tsp

・Vegetable oil: 2 tbsp

・Sesame oil: 1 tbsp

<Seasonings>

・Sake: 2 tbsp

・Sugar: 1 tbsp

・Granulated chicken stock: 1.5 tbsp

・Water: 300ml

[Preparation]

・Boil the somen noodles briefly until slightly firm (*al dente*), rinse thoroughly in water, and drain well.

・Cut the chicken thigh into thin strips.

・Cut the boiled bamboo shoot into thin strips.

・Slice the white onion diagonally into thin pieces.

・Peel and finely chop the ginger.

・Wipe the shiitake mushrooms clean, trim off the tough stem ends, and slice thinly.

・Cut the green bell peppers in half lengthwise, remove the seeds and stems, and slice into thin lengthwise strips.

[Instructions]

1. Heat the vegetable oil in a wok over medium heat and sauté the ginger and doubanjiang. Once fragrant, add the chicken thigh and stir-fry together.

2. Add the somen noodles, bamboo shoot, white onion, shiitake mushrooms, and green bell peppers to the wok and stir-fry together. Add the <Seasonings> ingredients, mix everything well, and simmer for 2–3 minutes.

3. Finally, add the sesame oil, give it a quick stir, and serve in bowls.