Chilled Salt & Lemon Somen Noodles
Translated from Japanese, the language of the video.
Tsuyoshi Takashima official cooked this in a Facebook video, in Japanese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
A refreshing summer noodle dish featuring a light salt and lemon soup base enriched with chicken stock and sesame oil. Garlic and black pepper add a satisfying depth to this quick 10-minute meal.
- Time
- 10 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten and sesame
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 100 g
- 150 g
- 4 g
- 60 g
- 5 g
- 2 g
- 1 g
- 1 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 335 g before cooking, which is about 335 g per serving.
Steps
Boil the somen noodles according to the package instructions.
In a serving bowl, combine the chicken bouillon powder, sesame oil, garlic paste, salt, and black pepper.
Add 1 tablespoon of the hot noodle cooking water to the bowl and mix well to dissolve the bouillon and aromatics.
Squeeze the juice from half of the lemon into the bowl, add the 150ml of cold water, and stir to combine the soup base.
Once the noodles are finished cooking, drain them and rinse thoroughly under cold running water to chill them and remove excess starch. Drain well.
Place the chilled noodles into the bowl with the soup. Add ice cubes to keep it cold and top with the lemon slices to finish.
Notes
This is a perfect 'short-time' recipe for hot days when you have little appetite. The addition of the hot cooking water helps emulsify the sesame oil and dissolve the bouillon powder before the cold water is added.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 433
- Protein
- 13 g
- Carbs
- 83 g
- Fat
- 6 g
- Fiber
- 5 g
Where the calories come from
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