Somen

Name: Somen
Total time: 10 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 bundles dried somen noodles; 1 cup cold mentsuyu (noodle dipping sauce); 1 scallion (finely chopped); 1/2 inch fresh ginger (finely grated); 1 myoga (Japanese ginger; thinly sliced); ice cubes

Extremely thin white wheat noodles served cold.

10 minutes

Serves 4

Lunch

Contains common allergens

Wheat

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Instructions

6 steps

1
Bring a large pot of water to a vigorous, rolling boil. Do not add salt to the water, as somen noodles are already salted.

2
Scatter the somen noodles into the boiling water. Cook for exactly 1.5 to 2 minutes, stirring gently with chopsticks to prevent sticking.
3
Immediately drain the noodles into a fine-mesh strainer.
4
Run the noodles under cold running water. Using your hands, vigorously rub the noodles together to wash away the surface starch; this step is crucial for achieving a clean, slick texture.
5
Transfer the rinsed noodles into a large glass serving bowl filled with cold water and ice cubes to keep them perfectly chilled.
6
Pour the cold mentsuyu into individual small dipping cups. Serve alongside small plates of grated ginger, chopped scallions, and myoga for diners to mix into their sauce before dipping the icy noodles.

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