Another Somen salad recipe for summer with mushroom,eggplant, green pepper and garlic tops.
5 Ounce, halved
2 Cup (32 tbs)
1. Cut the green pepper, eggplant, mushroom and garlic tops into thin long slices.
2. Cut the mushroom.
3. In a frying pan, heat oil.
4. Add the cut eggplant, mushrooms, garlic tops, broccoli and aburaage.
5. Add chili and put a lid over the pan to cook.
6. In another pan, bring water to a boil.
7. Add the somen and cook. Once done, remove the somen from the water.
8. Plate Somen and add the cooked vegetables.