Old man mumble

　"Somin Champuru, Somin Tashiyaa, Somin Iriichi" - The various names depending on the region are evidence of how beloved this dish is. 'Somin' is an Okinawan dialect term, meaning somen noodles.

　The preparation is quite simple: boil the white somen noodles, rinse them in cold water to firm them up, then stir-fry them in a frying pan. Season with bonito broth, salt, and soy sauce, and finish by sprinkling green onions on top. For a slightly more deluxe version, you can use canned sardines. The dish turns out even more delicious with older noodles.
　The key points to be mindful of during cooking are the boiling time and the speed of stir-frying. While the cooking process is straightforward, if you're not careful, the somen can become too soft and sticky, turning into what is known as "Somin Putturu."

　The appeal lies in its ease of preparation, making it a convenient choice for meals during typhoons or as a light snack at 3 o'clock. You can get creative with it by not only using green onions but also chopping cabbage, carrots, and other vegetables to give it a yakisoba-like flavor. In place of bonito broth, tuna from a can or corned beef hash are also recommended alternatives.