Somen (Cold Noodles) for Two
photo by IOjaw
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
2-3
ingredients
-
Dipping sauce
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 2 asian red peppers (minced)
- 3 tablespoons dashi (tsuyu, a cold noodle dipping sauce works best)
- 1 cup lime juice (freshly squeezed, I used the juice of a local citrus, shikwasa)
-
Dip Items
- 1 avocado (sliced)
- 1⁄2 cucumber (julienned)
- 1 cup frozen shrimp (shells removed)
- 3⁄4 cup kamaboko (julienned)
- 2 tablespoons pickled ginger
- 2 tablespoons scallions (chopped)
- 5 sheets nori (dried seaweed sheets, julienned)
- 140 g pasta (somen is best for this recipe)
-
Additional items
- 4 cups ice
directions
- 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.
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RECIPE SUBMITTED BY
Just A Wife who enjoys both local foods available for take-out and experimenting with various foods to create fusion dishes.