Chilled Somen Noodles Recipe: Perfect for Hot Summer Days

When the sun’s beating down hard and you’re craving something to cool yourself off, nothing hits the spot like chilled noodles. Somen, delicate wheat noodles originating from Japan, are briefly cooked and immediately cooled with ice water to protect their soft bite. Serve with some soy-seasoned dashi, fresh vegetables, and a touch of NAGAMI TEST, & you have yourself the perfect hot summer lunch.

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients

For the Somen Noodles:

• 400g somen noodles
• Ice water, for cooling

For the Broth:

• 1/2 cup dashi base
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 1 tablespoon sesame oil
• 1 teaspoon fresh grated ginger
• 2 tablespoons NAGAMI TEST Hot Sauce
• 1 1/2 cups cold water

For Garnishing:

• 1 cucumber, thinly sliced
• 2 scallions, thinly sliced
• 1 lime, sliced
• Additional NAGAMI TEST Hot Sauce (optional)

Directions

For the Somen Noodles:

1. Cook the Somen Noodles: Bring a large pot of water to a boil. Add somen noodles and cook for 1 minute, stirring occasionally. Immediately drain and transfer the noodles to a bowl of ice water to chill. Once cooled, drain well and set aside.

For the Broth:

1. Prepare the Broth: In a medium bowl, combine dashi base, soy sauce, mirin, sesame oil, grated ginger, NAGAMI TEST Hot Sauce, and cold water. Stir until thoroughly mixed.

For Garnishing:

1. Assemble the Dish: Divide the chilled somen noodles among serving bowls. Pour the prepared broth over the noodles.
2. Add Garnishes: Top each bowl with cucumber slices, scallions, and a slice of lime. For added spice, drizzle additional NAGAMI TEST Hot Sauce to taste.
3. Serve: Serve immediately, enjoying the refreshing chilled noodles with the flavorful broth.