Hot Ume Somen Noodle Bowls

When one of my daughters visited Japan, she brought home a package of pink noodles (ume somen).  The noodles get their lovely color from plums and they have a delicately sweet flavor.  The noodles are hard to find in the US, but if you come across them, do yourself a favor and grab several packages.  If you can't find them, you can make the same tasty dish by substituting white somen or buckwheat soba noodles. 

If you're interested in seeing how these noodles are traditionally used, check out my recipe for cold ume somen with spicy dressing.

For this recipe we'll need the noodles, edamame (soy beans), instant dashi granules, shredded crab meat, salt, and scallions.

Cook the noodles in boiling salted water - they don't take very long to cook so keep a close eye on them.  3-5 minutes is all it takes.

Drain and rinse to stop the cooking process. 

Although the leftover cooking water is a lovely pink color, discard it and fill the same pan with 4 cups of fresh cold water.

Add instant dashi granules to taste - they are VERY STRONG so start with 1/4 teaspoon and add more if needed.

Stir and bring to a simmer.

Ladle hot dashi broth into bowls and divide remaining ingredients between the bowls.

Items used to make this recipe:

(affiliate links)

• somen noodles https://amzn.to/35QjQp5

• instant dashi https://amzn.to/2LiQjuK

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Hot Ume Somen Noodle Bowls

makes 2 servings

Printable Recipe

Ingredients

• 8 ounces Ume Somen (plum noodles) or other noodles

• 1 teaspoon kosher salt

• instant dashi granules

• 8 crab sticks, shredded

• 1 cup cooked, shelled edamame

• 2 scallions, thinly sliced

Directions

1. In a large pot, 8 cups of water to a boil; add salt and stir to dissolve.

2. Cook noodles in boiling water, stirring frequently, for 3-5 minutes until soft, but not mushy.

3. Drain noodles and rinse with cold water to stop the cooking process; set aside

4. Discard the water used to cook the noodles.

5. In the same large pot, bring 4 cups of water to a boil.

6. Add instant dashi granules to taste (I start with about 1/4 teaspoon or so).

7. Ladel hot dashi into soup bowls.

8. Add noodles, crab, and edamame to the bowls; sprinkle with sliced scallions.

Spicy Sweet Potato Fries

Happy Halloween!  Although not a holiday I tend to spread around the house in the way of decorations, I don't mind serving foods that color coordinate - like the vibrant orange color of these Spicy Sweet Potato Fries.  Sweet potato fries are one of life's simple pleasures, and the aroma of them roasting in the oven is simply intoxicating.   I find even those who don't like sweet potatoes, usually love sweet potato fries.  No way, you say?  Maybe yesterday's recipe for Acorn Squash Bread is more your speed.

Items used to make this recipe:

(affiliate links)

• half sheet pan https://amzn.to/2WqVE9A

• parchment paper sheets https://amzn.to/35V2O92

• my favorite vegetable chopping knife https://amzn.to/2zsX3DA

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Spicy Sweet Potato Fries

makes 4 servings

Printable Recipe

Ingredients

• 1 pound sweet potatoes, peeled and cut into fries

• 1 tablespoon olive oil

• 1/2 teaspoon fine salt

• 1/2 teaspoon ground pepper

• 1/2 teaspoon granulated onion

• 1/2 teaspoon granulated garlic

• 1/4 teaspoon cayenne pepper

Directions

1. Preheat oven to 425F.

2. In a small bowl, combine salt, pepper, onion, garlic, and cayenne; set aside.

3. Place fries on half sheet pan and drizzle with oil, then sprinkle with salt mixture; toss well.

4. Bake for 30-45 minutes, tossing every 15 minutes, until fries begin to caramelize.