Somen
Active time: 20 min Start to finish: 1 hr
In a six-part series in 1975, correspondent Elizabeth Andoh taught us about the reverent seasonality of Japanese cuisine. It was with this summer recipe that many of us learned that noodles as well as rice are eaten in Japan. The concept of icy-cold noodles took only one taste to grasp: Andoh's recipe for somen is one of the lightest and most refreshing pasta preparations we've ever had.
Recipe information
Yield
Makes 6 servings
Ingredients
For dipping sauce
For somen
Preparation
Make dipping sauce:
Step 1
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:
Step 2
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:
Step 3
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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Our 25 Best Cold Noodle Dishes
These aren't your grandma's pasta salads.Simple and Delicious Japanese
Stock up on daikon radish, soba noodles, and soy sauce, and bring the flavors of Japan home with these easy recipes.
