Cold Somen Noodles
Cold Somen Noodles are the perfect dish for this warm fall weather. I've been preparing them all morning, and they're just about ready to be served. I've made a special dipping sauce with a hint of yuzu and soy sauce, and I've added some sliced cucumbers and carrots to give it a refreshing crunch. My best friend Sumire loves it when I serve cold noodles on hot days - she says it's like a little breath of cool air for her taste buds. The somen noodles I use are made from wheat flour, but they're very thin and delicate, almost like rice noodles. Rice flour noodles would be too sticky for this dish, but wheat flour works beautifully. Soba noodles have a nuttier flavor and a slightly denser texture due to the buckwheat flour. Somen noodles are lighter and more delicate with a subtle sweetness. I just love serving both types of noodles during the summer months - they're such a great way to beat the heat! Here's a close-up photo of the noodles: See how thin
