Natto Somyeon (Thin Wheat Noodles)

20251220 #breakfastdiary day 1589, 8°C/cloudy In Japan, sticky/slimy-textured ingredients like natto, okra, yam, and seaweed are described as ねばねば (neba neba). Apparently it also sounds like it could mean 'Never Give Up.' Don't give up, 500kcal Natto Somyeon

1 pack natto, 1 egg, 2 okra, 1 serving somyeon noodles, 1T perilla oil, 1T tsuyu

1. Boil water in a pot, add the somyeon noodles, and cook them chewy by adding splashes of cold water as they boil. Once cooked, rinse in cold water. 2. In a small bowl, combine 1 pack natto, 1T perilla oil, 1T tsuyu, egg white, and okra. Stir vigorously until sticky and stringy. 2. Put step 2 in a bowl, mix well with the somyeon from step 1, and top with the yolk.