Best 6 Somen Cold Noodles For Two 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.

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.

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.

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.

SUMMERTIME SōMEN NOODLES

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.

SOMEN NOODLES WITH POACHED EGG, BOK CHOY AND MUSHROOMS

Steps:

• Bring a large saucepan of water to a simmer.
• Heat vegetable oil in a pot over medium. Add scallion whites and sliced mushrooms, season with salt and cook until browned, stirring occasionally, 5 to 6 minutes.
• Add 3 cups water to the pot and bring to a simmer over medium-high. Add bok choy and cook until crisp-tender, about 1 minute. Stir in soy sauce and 2 teaspoons sesame oil and season to taste with salt. Turn off heat and cover to keep warm.
• Meanwhile, cook somen according to package instructions in the simmering water in the saucepan. Using a slotted spoon or spider, divide the noodles among bowls, leaving the simmering water in the saucepan. Crack each egg into its own small bowl, discarding the shells. Swirl the simmering water in the saucepan, creating a vortex by stirring with a wooden spoon. Add the eggs, one right after another, and cook over medium-low until the whites are set, about 3 minutes. Transfer eggs to noodle bowls using a slotted spoon.
• Ladle the reserved shiitake broth into the bowls. Top with sliced scallion greens, drizzle with sesame oil and serve.