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 and translucent they are? That's what makes them so perfect for cold dishes like this. They have just a hint of chewiness to them, but they're mostly soft and silky... Sumire loves to slurp them up quickly when she's in a hurry!
I'm using a special type of somen noodle that's made from wheat flour grown in Japan's Hokkaido region. It's known for its high quality and distinct flavor.
4-6 servings
Ingredients:
200g somen noodles (~ 2 3/4 US cups)
1/2 cup dipping sauce (see below)
1/2 cucumber, sliced
1/2 carrot, peeled and grated
Ice cubes
Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon yuzu juice
1 tablespoon mirin
1 teaspoon grated ginger
Instructions:
- Cook the somen noodles according to package instructions. Drain and rinse with cold water
- In a small bowl, whisk together the dipping sauce ingredients
- Divide the cooked noodles among individual serving bowls or a large serving dish
- Arrange the sliced cucumber and grated carrot on top of the noodles
Serve with dipping sauce on the side
Here's what it's like - the somen noodles are so thin and delicate, and they're perfectly complemented by the crunchy cucumbers and carrots. The dipping sauce adds just a hint of sweetness and spice...
Sumire says it's one of her favorite dishes for hot days! I'm just about to serve this to Sumire and the other maiko now - wish you could join us!
This is comforting and nourishing without being too fancy or overwhelming. I think that's what makes cooking so special: it's not just about following a recipe, but about sharing love and care with others through food