COLD THIN NOODLES IN CHILLED WATER (HIYASHI SōMEN)
Somen (or sōmen) is a very thin noodles served cold which makes it a perfect summer dish. Noodles are served in chilled water and the dipping sauce is also chilled. It is a very simple dish but wonderful to pop in between heavy meals to give your stomach a little bit of a rest.If you use dashi stock made from konbu (kelp), the dish will become a vegetarian dish.
Provided by Yumiko
Categories Main
Time 15m
Number Of Ingredients 8
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 NOODLE DIPPING SAUCE
Steps:
- Put mirin in a medium pan and bring to a boil.
- Add soy sauce and dashi soup stock in the pan and bring to a boil again.
- Stop the heat.
- Cool the sauce.
Nutrition Facts : Calories 77 kcal, Carbohydrate 10 g, Cholesterol 1 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, Sodium 1338 mg, Sugar 9 g, Fat 1 g, ServingSize 1 bowl (4 servings), UnsaturatedFat 0 g
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.
JAPANESE COLD NOODLES (HIYASHI CHUKA)
Steps:
- Gather the ingredients.
- Add sugar to beaten egg and mix well.
- Heat oil in a skillet over medium heat and pour about one-quarter of the egg mixture in the skillet. Spread egg thinly and fry until done. Repeat, making a total of four thin, round omelets, like crepes .
- Slice omelets into thin strips.
- Boil water in a large pot and add chukamen noodles. Boil, following the package instructions. Drain and cool noodles in cold water. Drain well.
- Combine all dressing ingredients together and stir well.
- Put chilled noodles onto individual plates. Arrange cucumber, ham, and egg strips on the noodles.
- Garnish with beni shoga. Pour dressing over noodles just before serving. Sprinkle with nori and sesame seeds.
Nutrition Facts : Calories 285 kcal, Carbohydrate 34 g, Cholesterol 117 mg, Fiber 2 g, Protein 18 g, SaturatedFat 2 g, Sodium 512 mg, Sugar 12 g, Fat 9 g, ServingSize 4 servings, UnsaturatedFat 0 g
COLD SOBA NOODLES WITH DIPPING SAUCE
In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients - which you can buy in any store specializing in Asian foods - keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, noodles, main course, side dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
- Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 1 gram, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 1411 milligrams, Sugar 1 gram
JAPANESE PAN NOODLES
This is a great recipe to make any time. Lots of flavor. Top with cilantro and bean sprouts.
Provided by Kristen Wolfinbarger
Categories World Cuisine Recipes Asian Japanese
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse with cold water. Stir in a few drops of sesame oil.
- Heat the remaining sesame oil in a large skillet over medium heat. Cook broccoli until bright green and still crunchy, about 5 minutes. Add green bell pepper and carrots; cook and stir until slightly softened, about 2 minutes. Add zucchini; cook until slightly softened, about 2 minutes more. Add soy sauce, mirin, chili-garlic sauce, and ginger; stir to combine. Mix in the noodles; cook and stir until noodles absorb some of the sauce, 1 to 2 minutes more.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 50.4 g, Fat 1.8 g, Fiber 2.5 g, Protein 7.2 g, SaturatedFat 0.1 g, Sodium 1069.4 mg, Sugar 5 g
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