Masahiro Kasahara and the staff of Sanpiryoron compete to arrange the summer staple "somen"!

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■ Refreshing somen noodles (serves 2-3) * Nanako

[Ingredients]
4 bunches of somen noodles, 150g ground chicken thighs, 1/4 lemon, 3 green onions, appropriate amount of black pepper, 1 teaspoon of salad oil

A * Soup (about 50cc hot water, 1.5 tablespoons of chicken stock powder, 1 teaspoon of salt, 300cc water, 2 teaspoons of light soy sauce)

B * Seasoning for minced meat (1 tablespoon of sake, 1 teaspoon of salt)

[How to make]
① Mix A's
　 hot water, chicken stock powder, and salt well in a bowl
　 Add water and light soy sauce to make soup
　 Chill in the refrigerator.
② Boil water in a pot.

Boil the somen noodles for the time indicated.

Put them in a colander and rinse thoroughly under running water.

Submerge in water and chill in the refrigerator.

③ Add salad oil (1 teaspoon) to a frying pan.

Put on medium heat and add the minced meat.

Add the sake in B and stir fry while breaking it up.

When it's cooked through to a certain extent, add salt (1 teaspoon).

Stir quickly, then turn off the heat and sprinkle with plenty of black pepper.

④ Slice the lemon as thinly as possible and cut it into bite-sized pieces.

Cut the green onions into small pieces.

⑤ Place the somen noodles in a bowl and pour the soup from ① over them.

Place the lemon on top and top with ③.

Scatter the green onions on top.

■Somen bibim-style noodles (serves 2-3) *Kagura-kun

[Ingredients]
4 bunches of somen, 1 bag of bean sprouts, 1 cucumber, eggs for each person, white sesame seeds (as needed)

A *Bean sprout namul (1/2 tsp chicken stock powder, 1/4 tsp salt, 1/2 tbsp light soy sauce, 1.5 tbsp sesame oil)

B *Sauce (3 tbsp gochujang, 1.5 tbsp light soy sauce, 1.5 tbsp vinegar, 1 tsp chicken stock powder, 1 tbsp sugar, 1.5 tbsp sesame oil)

[How to make]
① Mix A in a bowl.
② Boil water in a pot and boil the bean sprouts for about 1 minute.
　 Drain off as much water as possible and put them in the bowl from ①.
　 Mix with white sesame seeds (as needed).
　 Chill in the refrigerator.
③ Cut the cucumber into strips about 5cm long and chill in the refrigerator.
④ Bring a pot of water to a boil, drop an egg around the edge to make a poached egg, and then drop it into ice water.
⑤ Boil the somen noodles for the time indicated, drain in a colander, rinse thoroughly under running water, and chill in the refrigerator.
⑥ Mix B in a bowl to make the sauce, and add the somen noodles and mix.
⑦ Serve in a bowl, top with the bean sprout namul, cucumber, and poached egg, and sprinkle with white sesame seeds.
■Hippari Somen (3 servings) *Kasahara

[Ingredients]
6 bunches of somen, 3 packs of natto, 1 can of boiled mackerel, 3 eggs, 5 green onions, 10g of dried bonito flakes, grated ginger, soy sauce, white sesame seeds

[How to make]
1. Finely chop the green onions.
2. Mix the natto with the sauce and mustard that comes with it.
3. Break up the can of mackerel and place it on each person's plate.
Add the natto, green onions, dried bonito flakes, and egg (1 per person),
soy sauce (1 tablespoon each), white sesame seeds, and grated ginger.
4. Boil water in a pot and boil the somen for a short time.
When it's done, scoop it up with chopsticks and eat it with the sauce from step 3.

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