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油ぞうめん｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Somen : 2 bundles (100g)
（A）オリーブオイル : 大さじ2
（A）ニンニクのみじん切り : 1片
（B）めんつゆ（2倍濃縮） : 50ml
（B）水 : 50ml
青ねぎの小口切り : 2～3本
白いりごま : 適宜
一味唐辛子 : 適宜
塩 : 適宜
粗びきコショウ : 適宜

Time required

5minutes

Procedure

1) Boil somen 01:03
Put somen in boiling water and boil it a little shorter than the label on the bag.
Rinse with running water and squeeze out the water.
2) Make sauce 02:19
Put (A) in a frying pan and heat over low heat.
When the garlic is colored, add the mixed (B) and bring to a boil.
3) Mix sauce and somen noodles 03:34
Add 1 to 2 and mix quickly over high heat.
4) 盛り付ける 04:24
器に盛り、青ねぎの小口切りをのせる。
白いりごま、一味唐辛子、粗びきコショウをふる。

Point

・ Sesame oil can be used as a substitute for olive oil.
・ Boil somen hard to make it easier to soak in when mixing with sauce.
・ Adjust the noodle soup with the thickness of the soup stock as a guide.
・ By heating the garlic over low heat, the scent is well transferred to the oil.
・ Because it can be done quickly, it is also recommended for busy people.