-
1
Start by preparing the vegetables to be used. Slice the Okinawa carrot thinly diagonally then cut into thin strips.
-
2
Slice the green onions diagonally. For the bok choy, cut the root part then separate the stem from the leaves. Chop the stems and then the leaves but do it separately. The stem part takes longer time to cook that's why we need to separate it from the leaves.
-
3
Drain the tuna if it contains oil or water. Chop the garlic chives into about 5-centimeter pieces.
-
4
After the vegetables are prepared, you can cook the somen noodles. Follow the package instructions in cooking the noodles. Toss a tablespoon of sesame oil to the noodles then mix so the strands won't stick with each other.
-
5
If you can not find any instructions, bring water to a boil then add the somen noodles then cook 100 grams of noodles for about 1 minute and 30 seconds. Immediately drain then rinse with cold water to stop it from cooking further then toss a tablespoon of sesame oil.
-
6
Heat a pan using medium-high heat then add a tablespoon of sesame oil.
-
7
Add the carrot, green onions, and stem part of bok choy into the pan then stir-fry for 2-3 minutes.
-
8
Add the canned tuna then mix. Next, add a tablespoon of awamori then quarter teaspoon each of salt and pepper then mix well.
-
9
Add the leaf part of the bokchoy and then the garlic chives then stir-fry for a minute then add the somen noodles. Toss until all the ingredients are well-combined. Serve with some dried bonito flakes on top.
