Japanese 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 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.