Stir Fry Shrimp Somen is a spur of the moment dish I made for our Sunday Snack. From what I’ve read, somen is a noodle usually eaten cold. However, we Filipinos like our noodles served hot. So, I thought of stir frying it and luckily we have some shrimps in our freezer.
I was strolling in the grocery several weeks ago when I stumble upon some somen in the noodle shelf. I grab a pack without knowing what to do with it. It’s just a habit of mine to grab hard to find ingredients from the shelves without knowing what to do with it. I admit, I’m a passive buyer when it comes to food ingredients.
What I like about this dish is its simplicity. Everything is readily available in the pantry, except the somen and the shrimps. You just need to stir fry everything and within minutes it’s done.
Tips
This Stir Fry Shrimp Somen takes few minutes to cook. I think 30 minutes is enough to do everything from preparation to cooking. If you are allergic to seafoods or don’t have shrimps in your fridge, you can simply replace it with chicken. Simply simmer the chicken until tender and shred it to pieces.
I sauté first the Korean chili flakes before adding the garlic. I want to infuse the spiciness of the Korean chili flakes into the oil. So why Korean chili flakes? My mom doesn’t want spicy food and I find the Korean chili flakes has this spiciness which is not overwhelming. However, you are free to add more if you want it spicier. You can also use the regular chili flakes for that intense heat.
I love adding scrambled eggs into my stir fry noodles. It balances the saltiness of the dish. For this dish, I continuously tossed the eggs until firm in texture then cut it to pieces using the wooden spatula. Then I tossed it again for several minutes until a light brown color appeared. I somewhat lightly toasted the eggs then set it a side.
For more noodle dishes, check out and try our Noodle Recipes.
Ingredients
| 180 grams | Somen Noodles |
| 1 teaspoon | Sesame Oil |
| 2 Tablespoons | Cooking Oil |
| 4 pieces | Eggs, scrambled |
| 3 Tablespoons | Cooking Oil |
| 1/4 teaspoon | Korean Chili Flakes |
| 6 cloves | Garlic, minced |
| 200 grams | Shrimps, unshelled and halved |
| 1 teaspoon | White Sugar |
| 4 Tablespoons | Light Soy Sauce |
| 5 Tablespoons | Oyster Sauce |
| 1/4 cup | Chopped Onion Spring |
Procedure
Cook somen noodles according to package instruction. Drain and toss with sesame oil. Set a side.
Heat oil in a pan. Add scrambled eggs and keep stirring until the eggs are firm. Cut the scrambled eggs with continuous mixing until crumbly in texture. Continue tossing until eggs have a light brown color. Set a side.
Add oil in the same pan. Sauté Korean chili powder, garlic and shrimps.
Add sugar, light soy sauce and oyster sauce.
Toss in the somen noodles until evenly coated with the sauce. Garnish with scrambled eggs and chopped onion spring.
Stir Fry Shrimp Somen
Ingredients
- 180 grams Somen Noodles
- 1 teaspoon Sesame Oil
- 2 Tablespoons Cooking Oil
- 4 piece Eggs, scrambled
- 3 Tablespoons Cooking Oil
- 1/4 teaspoon Korean Chili Flakes
- 6 cloves Garlic, minced
- 200 grams Shrimps, unshelled and halved
- 1 teaspoon White Sugar
- 4 Tablespoons Light Soy Sauce
- 5 Tablespoons Oyster Sauce
- 1/4 cup Chopped Onion Spring
Instructions
- Cook somen noodles according to package instruction. Drain and toss with sesame oil. Set a side.
- Heat oil in a pan. Add scrambled eggs and keep stirring until the eggs are firm. Cut the scrambled eggs with continuous mixing until crumbly in texture. Continue tossing until eggs have a light brown color. Set a side.
- Add oil in the same pan. Sauté Korean chili powder, garlic and shrimps.
- Add sugar, light soy sauce and oyster sauce.
- Toss in the somen noodles until evenly coated with the sauce. Garnish with scrambled eggs and chopped onion spring.
