Somen Cold Noodles
Translated from Japanese, the language of the video.
低空飛行 キッチン 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 quick Japanese-inspired cold noodle dish made with chilled somen noodles in a tangy, savory broth. It is finished with optional boiled egg, napa cabbage kimchi, cucumber, and toasted sesame seeds.
- Time
- 3 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Somen noodles
Broth
- 250 g
- 15 g
- 6 g
- 10 g
- 4 g
Toppings
- 25 g
- 25 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 460 g before cooking, which is about 460 g per serving.
Steps
Bring a pot of water to a boil and cook the dried somen noodles according to the package directions. Drain the noodles in a colander, then rinse them thoroughly under cold running water until chilled. Drain well and gently squeeze out excess water so the broth will not be diluted.
While the noodles are cooking, place the cold water, vinegar, chicken stock powder, soy sauce, and sugar in a serving bowl. Stir until the stock powder and sugar are dissolved and the broth is evenly mixed.
Add the chilled, well-drained somen noodles to the broth and arrange them in the bowl.
Top with the boiled egg, napa cabbage kimchi, shredded cucumber, and white sesame seeds, as desired. For a flavor variation, add a little sesame oil or chili oil.
Notes
The recipe is written for one serving and takes about three minutes, excluding the time needed to bring the water to a boil. Sesame oil or chili oil can be added for a flavor variation.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 414
- Protein
- 16 g
- Carbs
- 80 g
- Fat
- 5 g
- Fiber
- 4 g
Where the calories come from
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