20051014

What I have been cooking at home recently: omlette with にら/chinese chives, stirfried chicken with sliced carrots, etc.

A few days ago, had some leftovers in the fridge but no rice cooked, and was too hungry to wait for my rice cooker to do its job. So, let's have noodles! Had some そうめん/soumen left. Right. Went though the rigmarole of boiling water, adding the noodles, watching and waiting, draining and cooling. And then I decided to lightly fry the leftovers and noodles together in the frying pan. Fried そうめん?

そうめん is a very fine Japanese wheat noodle that is soft and has this strong tendency to cling and clump together while boiling (at least, in the small pot I use). Usually eaten cold in summer after chilling in ice-cold water. Here I was frying it. Well, it turned out alright, except that the noodles did clump a bit, but not bad overall. Maybe I should have cooled the noodles with icewater instead of tap. Or maybe more oil should have been used.