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.
SOMEN NOODLE SUSHI WITH WASABI OIL AND SOY SYRUP
Steps:
- In a large mixing bowl combine first 6 ingredients. Check for seasoning. Using a sushi mat, place one sheet of nori, shiny side down. Lay down a thin layer of noodle mix on the bottom third of the nori. Arrange cucumber and peppers on the noodles and roll tightly. Moisten the top edge of the nori to "glue" the roll.
- Plating: Slice sushi with straight cuts and some on the bias. Drizzle soy syrup and wasabi oil on a large, white plate. Garnish with gari, sliced scallions and sesame seeds.
- Wasabi Oil: In a stainless steel bowl, whisk wasabi, mirin, and sugar. Add water until a loose puree is achieved. Whisk in oil. For extra spicy, use less oil.;
- Soy Syrup: Combine all and reduce at a simmer until a syrup consistency is achieved, about a 70 percent reduction. Let cool.
JAPANESE SOMEN NOODLES RECIPE WITH SWEET SOY-GINGER SAUCE
Steps:
- Cook somen noodles according to package. Drain and set aside. In medium bowl, combine rest of sauce ingredients: garlic, ginger, soy sauce, mirin, sesame oil and chili paste/sauce/flakes. Add additional teaspoons of water to dilute the sauce if it's too salty When ready to serve, dress sweet soy-ginger sauce over somen noodles. Serve cold.
GINGER-SOY SALMON WITH SOBA NOODLES
This is a yummy Japanese recipe that I love! It's SOO easy to make, and it turns out great! For a variation, replace the salmon fillet with fresh tuna and use somen noodles instead of soba.
Provided by Chelsea_
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 225C (440F).
- Mix together the soy sauce, mirin and ginger in a bowl until well combined.
- Arrange the vegetables evenly in the center of each piece of foil and place a salmon fillet on top.
- Spoon equal amounts of the soy mixture over each.
- Fold the foil over the fish and vegetables and seal the parcels (folding the edges together tightly).
- Cook the parcels directly on the oven rack for 15 minutes.
- Cook the soba noodles in boiling water for 4 minutes, drain and place evenly on each serving plate.
- Transfer the fish and vegetables from the foil packets to each bed of noodles and drizzle with the reserved cooking liquid to serve.
Nutrition Facts : Calories 579.9, Fat 7.3, SaturatedFat 1.2, Cholesterol 93.6, Sodium 2897.1, Carbohydrate 78.8, Fiber 3.1, Sugar 4.9, Protein 54.7
SUMMERTIME SōMEN NOODLES
I love a bowl of cold noodles on a hot summer day. Try this simple one-pot dish for your next warm-weather meal.
Provided by Candice Kumai
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot of boiling water, cook the sōmen noodles as directed on the package. Drain the noodles and place them in a large bowl filled with ice and water to serve. Your sōmen noodles will be the highlight of the table, so serve them up in a gorgeous bowl.
- Serve family-style in the middle of your table. Using tongs or chopsticks, place the noodles into individual bowls, shaking off any residual water before serving.
- Add your choice of sauces and toppings. I usually top with a touch of shōyu and rice vinegar, and offer a variety of toppings- negi, katsuobushi, arugula, tofu, avocado slices, etc.
CHILLED SOMEN NOODLES (HIYASHI SOMEN)
Somen are very fine Japanese wheat noodles, finer than vermicelli. Look for them in the Asian section of your grocery or at an Asian market. This makes a refreshing lunch or light supper on a hot summer day. You can add cooked, deveined, peeled shrimp if you wish (cut larger shrimp in half). Other suggestion include dried shiitake simmered in equal parts soy sauce and mirin (Japanese sweet rice cooking wine), and watercress or trefoil (a Japanese green somewhat similar to watercress). The dipping sauce is best if made the day before, but it is still good if made the same day. This recipe comes from Shizuo Tsuji's 'Japanese Cooking: A Simple Art', which I highly recommend to anyone interested in traditional Japanese cooking.
Provided by Halcyon Eve
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Make dipping sauce by combining the dashi (or dashi granules and 1 cup water), mirin, and soy sauce in a medium saucepan. Bring just to a boil, reduce heat, and simmer for 5 minutes.
- Force-cool the sauce by pouring into a medium-size metal mixing bowl, placing into a large bowl of ice cubes and water, and twirling, taking care not to spill, until cooled. (Note: this is an important step; it won't taste right if you just let it cool slowly!)When cooled, refrigerate until ready to use.
- Cook noodles according to package directions. Drain, rinse well under cold water, drain again, and place in a bowl of cold water.
- To serve, place a mound of noodles into individual glass bowls, tuck in a few ice cubes and pour in a small amount of water (not enough to cover; just to dampen). Sprinkle with cilantro leaves to taste.
- On little individual plates, place a small mound of sliced green onion and a dab of wasabi. Pour some dipping sauce into small individual bowls.
- Each person can season his or her sauce to taste with the onions and wasabi, then pick up a bunch of noodles (chopsticks really work the best, but you can use a fork, too), allow water to drip back into bowl, dip into sauce, and eat.
- For a somewhat heartier meal, add some of the suggested additions (in the description above) along with the cilantro leaves when serving. I like to serve this with a simple salad of tomato wedges, sliced cucumber, and either lettuce or Napa cabbage with a Japanese-style dressing.
Nutrition Facts : Calories 127.5, Fat 0.3, Sodium 1710.1, Carbohydrate 24.1, Fiber 1.5, Sugar 0.8, Protein 5.3
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