Somen (Cold Noodles) for Two

READY IN: 20mins


  • 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)
  • 12
    cucumber (julienned)
  • 1
    cup frozen shrimp (shells removed)
  • 34
    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


  • 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.