Somen Cold Noodles

Ingredients

• 90 g Dried somen noodles
• 250 ml Cold water (For the cold noodle broth)
• 1 tbsp Vinegar
• 2 tsp Chicken stock powder
• 2 tsp Soy sauce
• 1 tsp Sugar
• 0.5 Boiled egg (Optional topping; use 1/2 egg)
• 30 g Napa cabbage kimchi (Optional topping)
• 0.25 Cucumber (Optional topping; finely shredded, about 1/4 cucumber)
• 1 tsp White sesame seeds (Optional topping)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   Add the chilled, well-drained somen noodles to the broth and arrange them in the bowl.

4. 4

   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 per serving

• main
• quick
• Japanese
• no-cook assembly
• cold noodles
• spicy option
• dairy-free
• vegetarian with optional chicken stock and egg