Inari Somen

July 13th, 2010 by justJENN

Inari is so versatile, you can fill it the traditional sushi way with rice or you can fill it with pork or stir fry, but I like it this way – with noodles!

ingredients:
1 bundle somen noodles
1/2 cup char siu sliced in thins strips
1 egg, fried crepe style & sliced in thin strips
1/2 cup kamaboko sliced in strips
1 stalk green onion, chopped
2 T sugar
2 T sesame oil
2 T vegetable oil
1 T rice wine vinegar
2 T soy sauce
1 tsp mirin
1 package aburage aka tofu pouches

Boil somen for according to package for just two minutes, rinse and drain. Set aside.

You can get canned aburage, but I like these in the refrigerated section the best. Boil the aburage package according to directions, set aside.

In a small bowl combine the sugar, sesame oil, vegetable oil, rice wine vinegar, soy sauce and mirin.

In a large bowl toss the somen noodles with the cut char siu, eggs, kamaboko and green onion. Pour the sauce on top.

Stuff the aburage pouches with the noodle mixture. Chill and serve!

The kids love this, both as a main dish and a side. It’s a great cool recipe for the summer!