Chilled Salt & Lemon Somen Noodles

Ingredients

• 2 bundles Somen noodles (approx. 100g total)
• 150 ml Cold water (for the soup)
• 1 tsp Chicken bouillon powder (Torigara soup base)
• 1 Lemon (divided: 1/2 for juice, 4-5 slices for garnish)
• 1 tsp Sesame oil
• 0.33 tsp Garlic paste (from a tube)
• Salt (a pinch)
• Black pepper (a pinch)
• 1 tbsp Somen noodle cooking water (reserved from the pot)
• Ice cubes (as needed for serving)

Steps

1. 1

   Boil the somen noodles according to the package instructions.

2. 2

   In a serving bowl, combine the chicken bouillon powder, sesame oil, garlic paste, salt, and black pepper.

3. 3

   Add 1 tablespoon of the hot noodle cooking water to the bowl and mix well to dissolve the bouillon and aromatics.

4. 4

   Squeeze the juice from half of the lemon into the bowl, add the 150ml of cold water, and stir to combine the soup base.

5. 5

   Once the noodles are finished cooking, drain them and rinse thoroughly under cold running water to chill them and remove excess starch. Drain well.

6. 6

   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 per serving

• main
• noodle
• somen
• summer
• quick
• 10-minute
• chilled
• Japanese