Okinawa Cooking, Part 3 of 3: Simple Champuru

Ingredients: somen
ginger, shiso (シソ leafy greens),
spring onions or chive,
katsuobushi (dried fish
flakes), ponzu soy sauce,
sesame oil, koregusu

Finely mince the ginger, shiso, onions and spices.
Boil the somen and strain thoroughly.
Mix the sesame oil and ponzu soy sauce into the somen, then add the prepared mixture and top with katsuobushi. Add just enough koregusu (a local specialty made by pickling hot peppers in awamori, the famous Okinawa liquor) to make things interesting.
http://www.outdoorjapan.com/magazine/column_details/74?language=english