Somen champuru was standard emergency food on Okinawa during typhoons. Until recently, severe weather often caused power outages that lasted a day or two. In order to be ready, Okinawa residents stocked food that could be kept for a long time, like canned and dry foods, as fresh food would spoil when the refrigerator went out because of the power outage. During such times, easy-to-make foods were cooked with gas that was always available even when every electric home appliance was cut off. Somen champuru was one such food. Another one was hirayachi, which is made of flower, canned mackerel, chopped green onions from the home garden and Chinese chives, mixed into batter and baked in a pan.

Ingredients

(for 4 persons)

• 5 bundles somen noodles
• ¼ carrot
• ¼ onion
• 4 leaves of cabbage
• 1 can tuna
• 1 tbs instant broth powder
• Salt to taste

1. Cut each vegetable to bite size.
2. Boil somen noodles for 2 minutes and was in a colander under running water.
3. Mix the noodles with one can of tuna including the oil in the can.
4. Stir fry the cut vegetables in a pan, and when cooked, season with instant broth powder.
5. Mix everything with somen in a pan and add salt to flavor.

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