Anonymous asked in Food & DrinkCooking & Recipes · 9 years ago

Cooking Somen NOODLES?

What can I do with Somen Noodles? What can I add them with? Anything specific? What do they taste the best with

1 Answer

  • 9 years ago
    Favorite Answer

    Japanese Somen Noodles Recipe with Sweet Soy-Ginger Sauce

    adapted from Takashi’s Noodles Cookbook

    14 oz. dried somen noodles

    1/2 teaspoon grated or minced garlic

    1 teaspoon grated ginger

    1/4 cup Japanese soy sauce

    1/4 cup mirin

    2 teaspoons sesame oil

    1 teaspoon chili paste, chili garlic sauce or chili flakes

    green onions for garnish

    water to dilute the sauce if it’s too salty (optional)

    steamed vegetables (optional)

    grilled meat (optional)

    1. Cook somen noodles according to package. Drain and set aside.

    2. In medium bowl, combine rest of sauce ingredients: garlic, ginger, soy sauce, mirin, sesame oil and chili paste/sauce/flakes. Add additional teaspoons of water to dilute the sauce if it’s too salty

    3. When ready to serve, dress sweet soy-ginger sauce over somen noodles. Serve cold.

    4. Serves about 4.


    Peanutty Somen Noodles with Shrimp


    8 ounces uncooked somen noodles

    3 cups reduced-sodium chicken broth

    2 tablespoons reduced-sodium soy sauce

    2 tablespoons creamy peanut butter

    2 teaspoons sesame oil

    1 teaspoon hot sauce

    2 teaspoons peanut oil

    1 tablespoon minced fresh ginger

    3 cloves garlic, minced

    1 green bell pepper, seeded and diced

    1 pound medium shrimp, peeled and deveined

    1/4 cup dry roasted peanuts, coarsely chopped

    1/4 cup chopped scallions

    Chopped cilantro leaves, for garnish, optional


    Cook noodles according to package directions.

    Meanwhile, in a medium saucepan, combine chicken broth, soy sauce, peanut butter, sesame oil, and hot sauce. Whisk until blended and set pan over medium heat. Bring to a simmer. Simmer 10 minutes.

    Heat peanut oil in a large skillet over medium heat. Add ginger and garlic and saute 2 minutes. Add bell pepper and saute 2 minutes. Add shrimp and saute 2 minutes. Add 1 cup of the peanut sauce sauce and simmer 2 minutes, until shrimp are bright pink and cooked through. Drain noodles and add to shrimp mixture. Toss to combine.

    Transfer noodle mixture to 4 individual plates and top each serving with peanuts, scallions and cilantro, if desired.

    Reserve remaining peanut sauce for additional meals such as Robin's Steak Salad with Peanut-lime Dressing, or Chicken Satay with Peanut Dipping Sauce.


    Teriyaki Chicken Noodles

    The savory-sweet teriyaki sauce combines perfectly with the tender chicken and vegetables in this quick and flavorsome noodle dish.

    3½ oz (100g) dried somen noodles

    4 tablespoons Japanese soy sauce

    3 tablespoons mirin

    2 teaspoons brown sugar

    ¼ cup water

    2 tablespoons peanut or canola oil

    2 teaspoons cornstarch (cornflour) mixed to a paste with 2 teaspoons water

    12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces

    1 carrot—julienned

    Small bunch of bok choy—roughly chopped

    1 scallion—finely sliced on the diagonal

    2 teaspoons finely grated ginger

    COOK the noodles for 3 minutes then drain under cold water and set aside. MIX together the soy sauce, mirin, brown sugar and water in a bowl. HEAT a wok or large frying pan over a high heat, add 1 tablespoon of the oil and stir-fry the chicken for 5 minutes. REMOVE and set aside. SCRAPE the wok/frying pan clean. ADD the remaining oil and stir-fry the carrot and bok choy for 7 minutes. ADD the cooked somen noodles and stir-fry for 30 seconds. ADD the ginger, scallion and chicken and stir-fry for 1 minute. STIR through the sauce then, while stirring constantly, add the cornstarch paste until the sauce thickens.

    Variation: This dish can easily be transformed into Teriyaki Scallop Noodles by replacing the chicken with 12 oz (360g) of uncooked scallops, which you only need to stir-fry for 2 minutes.

    Source(s): LA
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