Cold Somen Noodles Recipes

COLD THIN NOODLES IN CHILLED WATER (HIYASHI SōMEN)

Steps:

• Add all the Dipping Sauce ingredients to a small saucepan and bring it to a boil.
• Remove from the heat and cool it down quickly by leaving the pan in the cold water for a while, then place it in the fridge to chill.
• Boil water in a large saucepan. Remove the tape around each bunch of sōmen noodles and place the noodles in the boiling water by spreading the strands.
• Using chopsticks or a thin wooden spatula, stir the pot so that noodles are separated.
• Boil for about 2 minutes (note 3). Drain using a sieve and rinse well.
• Place noodles in a serving bowl, add chilled water (or water + ice cubes), just enough to cover the noodles.
• Using chopsticks or tongs with soft edges, take a small number of noodles at a time and gently lay them in the same direction so that the noodles line up nicely (optional).
• Decorate the noodle bowl with leaves or cucumber slices, if using. Serve with dipping sauce and condiments.

JAPANESE COLD SOMEN NOODLES

Steps:

• [Optional] Traditional Japanese restaurants tie up the noodles to enhance the appearance of the somen and this is how you do it. Tie the edge of somen noodles with cooking twine. This way noodles will stay in one direction while cooking. I normally skip this step for home use.
• In a large pot, bring water to a boil. When boiling, remove the wrapper.
• Add the somen noodles in the boiling water (do not add salt!). Stir noodles with chopsticks so they don't stick to each other. Cook according to the package instructions. If necessary, add a little bit of cold water in the pot to prevent overflowing.
• Drain somen in a colander and wash the noodles with hands under running water.
• Once the noodles are cold, find the knotted parts of somen noodles and pick them up. Cut off the edge and discard. Hold each bundle gently and arrange it nicely on a serving plate. Somen can be served with ice to keep cool.
• Cut the scallion finely and grate the ginger. Put them in small dishes.
• Pour mentsuyu in individual dipping sauce bowls and add iced water to dilute. I recommend making homemade mentsuyu but if you're too busy, get a bottle of mentsuyu like this. See the instructions. You can check the ratio of mentsuyu to water on this page. This brand recommends 1:3.
• Put a small portion of scallion and ginger in the dipping sauce and dip the somen noodles to enjoy! To make it more filling, you can bulk up the noodles by tossing in other ingredients such as shredded egg crepes (see How to Make Kinshi Tamago), julienned cucumbers, boiled okra, and ham.

JAPANESE COLD NOODLES

Steps:

• Make dipping sauce:
• Heat all dipping sauce ingredients in a small saucepan over low heat, stirring, until sugar is dissolved. Cool sauce, then chill, covered, until cold, about 1 hour.
• Cook somen:
• Bring 2 1/2 quarts water to a rolling boil in a 4-quart saucepan over moderately high heat. Add noodles and 1 cup more water. When water returns to a boil, add 1 cup cold water and bring back to a boil. Simmer noodles until just tender and slightly translucent, about 2 minutes. Test noodles for doneness by dipping 1 strand in cold water and sampling. If noodles are not tender, add 1 cup more water and return water to a boil. Drain noodles in a colander and rinse well under cold water.
• To serve somen:
• Divide noodles among 6 bowls filled with ice and cold water. Divide dipping sauce among 6 small bowls and serve with accompaniments for flavoring it, then dip each mouthful of noodles in sauce.

COLD NOODLES WITH TOMATOES

Steps:

• In a large bowl, toss together the tomatoes and salt. Let sit until juicy, about 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and rinse under cold water. Set aside.
• Add the vinegar, soy sauce, sugar, garlic, mustard and sesame oil to the tomatoes, and toss with a spoon until well combined. Stir the filtered water into the tomatoes and sprinkle the surface of the broth with the sesame seeds, radishes and scallions.
• Right before serving, add the ice to the broth. Divide the noodles among bowls, and ladle in the broth and any unmelted ice, making sure each serving gets a nice sprinkling of tomatoes, radishes, scallions and sesame seeds.

SOMEN (COLD NOODLES) FOR TWO

Steps:

• Combine sesame oil, soy sauce, red peppers, tsuyu, and lime juice.
• Mix well and refrigerate.
• Chop and plate dipping items on a platter.
• Steam shrimp.
• Prepare somen according to directions (takes about 3 minutes once water is boiling).
• Rinse under cold water in a strainer.
• Place in a large bowl of ice.
• Serve with platter and dipping sauce.
• To eat, simply place a small quantity (about 1/5 cup) sauce in a small bowl or medium size glass and add the noodles and other ingredients.
• ***Reserve some of the dipping sauce for occasionally refreshing the dipping vessel fluid, which becomes slightly diluted from the noodle liquid.

COLD SOMEN NOODLE VEGETABLE SALAD

Steps:

• In a large bowl whisk lime juice, brown sugar, fish sauce and olive oil together.
• Cook Somen noodles as per packet instructions. Drain and rinse with cold water.
• Mix dressing with noodles, carrot, capsicum, snow peas and chives, tossing to coat well. Divide salad between plates. Scatter coriander leaves on top and serve.