Best 4 Japanese Cold Noodles Recipes
In the realm of Japanese cuisine, there exists a refreshing and delectable dish known as Cold Noodles, capturing the essence of summer flavors and providing a delightful respite from the hot and humid weather. These noodles, often served chilled or at room temperature, come in various forms, each offering a unique taste experience. From the classic Soba noodles made from buckwheat flour, to the delicate Udon noodles crafted from wheat flour, and the vibrant Hiyamugi noodles characterized by their thin and square shape, these cold noodle dishes tantalize the taste buds with their diverse textures and flavors. Accompaniments such as refreshing dipping sauces, crisp vegetables, and savory toppings elevate these noodle bowls into a symphony of flavors and textures. Whether you prefer the simplicity of a cold noodle salad or the elaborate presentation of a chilled noodle soup, this culinary journey will guide you through a collection of enticing recipes that showcase the versatility and deliciousness of Japanese Cold Noodles.
**Recipes featured in the article:**
1. **Cold Soba Noodles with Dipping Sauce:** Experience the quintessential Japanese cold noodle dish, where buckwheat soba noodles are paired with a flavorful dipping sauce made from soy sauce, mirin, and dashi.
2. **Chilled Udon Noodles with Sesame Sauce:** Delight in the chewy texture of udon noodles tossed in a creamy and nutty sesame sauce, complemented by fresh vegetables and a sprinkle of roasted sesame seeds.
3. **Hiyamugi Noodle Salad:** Discover the vibrant flavors of hiyamugi noodles combined with a refreshing dressing made from rice vinegar, soy sauce, and sesame oil, along with an array of crisp vegetables and protein options.
4. **Cold Soba Noodle Soup:** Indulge in a comforting and chilled noodle soup featuring soba noodles swimming in a savory broth, accompanied by an assortment of vegetables, tofu, and a sprinkle of green onions.
5. **Zaru Soba Noodles:** Embrace the simplicity of this classic dish, where buckwheat soba noodles are served chilled and dipped in a light soy-based sauce, accompanied by grated wasabi and thinly sliced scallions.
6. **Chilled Udon Noodles with Tempura:** Elevate your noodle experience with crispy tempura??? fried to perfection and served atop chilled udon noodles, creating a harmonious blend of textures and flavors.
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 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)
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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
JAPANESE COLD SOMEN NOODLES
Steps:
- Gather the ingredients.
- Prepare the toppings and place in separate serving bowls. Set aside.
- Bring a large pot of unsalted water to a boil.
- Meanwhile, add the mirin to a medium saucepan over low heat and cook until just heated through, about 30 seconds.
- Raise the heat to high, add the soy sauce and dashi soup stock . Bring to a boil, stirring occasionally.
- Remove from heat and cool completely, at least 20 minutes. Refrigerate if not using right away.
- Meanwhile, make the somen noodles. Add the dried somen noodles to the large pot of boiling water, gently stirring until the noodles are al dente, about 1 1/2 to 2 minutes.
- Drain the somen in a colander and cool under running water or in an ice bath.
- Continue to wash the noodles, tossing with your hands until completely cold. Drain well.
- Serve the drained cold somen in a large serving bowl or divided between individual bowls with the dipping sauces in individual small bowls and toppings on the side.
Nutrition Facts : Calories 555 kcal, Carbohydrate 77 g, Cholesterol 1 mg, Fiber 4 g, Protein 14 g, SaturatedFat 9 g, Sodium 3071 mg, Sugar 9 g, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 0 g
Tips:
- To save time, use store-bought noodles. Look for somen, soba, or udon noodles in the Asian section of your grocery store.
- If you have time, making your noodles from scratch can be a fun and rewarding experience.
- To make your own tsuyu, you can use a pre-made dashi stock or make your own from scratch.
- Feel free to get creative with your toppings. Some popular options include shredded chicken, cucumber, carrots, scallions, and sesame seeds.
- Serve your cold noodles immediately after assembling them. The noodles will start to absorb the tsuyu and become soggy if you let them sit for too long.
Conclusion:
Japanese cold noodles are a refreshing and delicious way to cool down on a hot summer day. They are also a great way to use up leftover chicken or vegetables. With a variety of toppings and sauces to choose from, there is a cold noodle recipe for everyone. So next time you are looking for a quick and easy meal, give Japanese cold noodles a try!
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