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そうめん（ペペロンチーノ風焼きそうめん）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Tenobe Somen Noodles : 100g
ソーセージ : 3本(50～60g)
舞茸 : 50g
にんにく : 5g
Olive oil (for frying) : 1 tablespoon
唐辛子(輪切り) : 適量
Kombucha (for frying) : 1 teaspoon
(A) Soy sauce : 小さじ1
(A) salt : ひとつまみ
(A) Kombucha (for finishing) : 小さじ1と1/3
水 : 少量
Olive oil (for finishing) : 小さじ1
パセリ(乾燥) : 適量

Time required

15minutes

Procedure

1) prepare 00:48
Boil water (not listed).
Cut the sausage into thin diagonal slices, and loosen the maitake mushrooms by shredding them with your hands.
Garlic is finely chopped.
2) stir fry 02:30
Heat olive oil (for stir-frying) in a frying pan, add garlic, red pepper (round slices), and sausage, stir-fry until browned, then add maitake mushrooms and stir-fry further.
Add kelp tea (for stir-frying), mix the whole and turn off the heat.
3) Boil somen noodles 04:40
Place the hand-rolled somen noodles in boiling water (not listed), boil for 30 seconds, empty in a colander, rinse with running water and drain.
4) 仕上げる 05:36
Add 3 to 2, add olive oil (for finishing) and heat to warm and blend.
After tasting, add (A) and adjust the taste.
If it is difficult to mix due to lack of moisture, add a small amount of water and mix.

Point

・Sausage can be substituted with bacon.
・It doesn't have to be garlic.
・For maitake mushrooms, you can use other mushrooms, onions, green onions, and other leftover vegetables (50-60g) as you like.
・If you don't have kombucha, you can substitute 1/4 tsp of salt and 5 shakes of umami seasoning.
・Be careful not to boil somen for more than 30 seconds as it will lose its elasticity.
・When using somen that is thicker than hand-rolled somen, the boiling time is less than 1 minute.
・If you boil the somen and put it in the frying pan as it is, it will become lumpy, so be careful.