Okra Somen Noodles
- 3 bundles Somen noodles (or hiyamugi noodles)
- 10 Okra
- 3 Umeboshi (large)
- 1 clove Grated garlic
- 300 ml Mentsuyu
- Blanch the okra, drain and cool in cold water.
- Chop up finely.
- Pit the umeboshi and chop up.
- Boil the somen noodles following package instructions, drain and rinse in cold running water, and chill in cold water.
- Drain again.
- Mix the chopped okra, umeboshi and grated garlic together.
- The more you mix, the stickier it will get.
- 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)