Okra Somen Noodles

• 3 bundles Somen noodles (or hiyamugi noodles)
• 10 Okra
• 3 Umeboshi (large)
• 1 clove Grated garlic
• 300 ml Mentsuyu

1. Blanch the okra, drain and cool in cold water.
2. Chop up finely.
3. Pit the umeboshi and chop up.
4. Boil the somen noodles following package instructions, drain and rinse in cold running water, and chill in cold water.
5. Drain again.
6. Mix the chopped okra, umeboshi and grated garlic together.
7. The more you mix, the stickier it will get.
8. Put the somen noodles and the mixture from Step 3 onto a plate, top with shredded nori seaweed and pour the mentsuyu sauce over to finish.

noodles, garlic

Taken from cookpad.com/us/recipes/169050-okra-somen-noodles (may not work)