Somen Noodles with Natto, Tuna & Avocado
I don't know about anyone else, but it's been WAY too hot to cook over the past couple of weeks. My appetite has been playing tricks on me too: it vanishes completely only to ambush me when I least expect it: I'm not hungry for hours and then suddenly I'm ravenous.
Thinner than angel-hair pasta and so delicate, somen noodles take just minutes to cook, and they are incredibly versatile: you can serve them with pretty much anything. The great thing about this dish is that you don't need anything else: all the nutrients you could ever want are already in there – it's a complete meal in itself, and it doesn't take a whole lot of effort to put together.
The idea for the tuna-avocado combination came from a dish I had at an izakaya a couple of weeks back. It was so good I had to find some way of using it at home, though the grated yam and natto make it lighter and easier on the palate I think, as does the ginger in the sauce. I also think I've eaten about all the noodles I can handle, mind you, though I never really get tired of the slurping experience probably because slurping was such a big no-no when I was a child and I still feel like I'm doing something naughty!
Tips: Sprinkling the avocado with lemon juice as soon as you've cut it stops the avocado from discoloring, which probably isn't news to anyone, but what you may not know is that leaving the stone inside the remaining half also prevents the fruit from turning brown while it's in storage.