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09.19.19

Somen Noodles with Ponzu

Lifestyle > Mains

Cold noodles, you say? Why yes, it’s a Japanese treat!

My mom grew up with these noodles as a child in southern Japan and made this dish for us kids on sweltering summer days back in San Diego. Now, I pass along this cool dish to you. Noodles have never been so chill—and refreshing!

By: Candice Kumai

Directions

To make the noodles

Cook the somen noodles as directed on the package, strain, and place them in the large bowl filled with ice and water. The noodles should sit nice and pretty in the ice bath.

To serve

Serve family-style in the middle of the table. Using tongs or chopsticks, put some noodles into your individual bowls, shaking off any residual water.

Add your choice of seasonings and toppings—tofu, ponzu sauce, katsuobushi, sprouts (it’s all optional here!)—and enjoy on that hot summer day.

 

Tags candice kumai clean eats Japanese japanese eats somen Somen noodles summer recipes
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Makes: 4 servings

Ready In: 15 minutes

Ingredients

Noodles

  • 1 package somen noodles
  • 1 large bowl filled with 1–2 cups ice and water

Optional seasonings and toppings

  • Ponzu sauce
  • Rice wine vinegar
  • Reduced-sodium soy sauce
  • Hot chili oil
  • Roasted sesame oil
  • Katsuobushi (Japanese dried bonito flakes)
  • Green onions, thinly sliced on the bias
  • Toasted sesame seeds
  • Furikake (Japanese Mrs. Dash)
  • Firm tofu, cubed
  • Kaiware sprouts (radish sprouts)

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