3640. BACON and CABBAGE NYUMEN

note: somen noodles in hot soup is called nyumen

makes two servings


2 bundles of somen
4 slices of bacon
2 cabbage leaves
4 cups water
1 chicken consommé cube
Salt and pepper
Parsley, finely chopped

Boil the somen. Cut the bacon slices into 3-cm width pieces. Chop the cabbage leaves into thin rectangular pieces. Bring water and chicken consommé to a boil in a pot. Add the bacon and the cabbage. When the soup returns to a boil, place the somen into the pot and season with salt and pepper. Arrange in a bowl and sprinkle with chopped parsley.


bacon recipe source: Ibonoito Somen/Hyogo Prefecture Tenobe Somen Association, 219-2, Tominaga, Tatsuno-cho, Tatsuno City, Hyogo 679-4167 Japan

2341. TOMATO and BACON CURRY SOMEN NOODLES

serves two


3 blocks of curry
3 cups water
1/2 onion
1-2 strips of bacon
1 can tomatoes
1-2 bunches somen noodles

Cut the bacon and onions both into thin slices. Stir fry them in a pot. Pour water and canned tomatoes into the pot. Boil them for 10 minutes on high heat. Take out the scums. Add curry blocks; boil them until the curry blocks completely dissolve. Add the somen noodles; cook for approximately 2 minutes.


bacon recipe courtesy of: Tomoko, Tomo's Japanese Kitchen, Melbourne, Australia, February 11, 2011