Cold somen noodles done a little more properly

As a recent take on this was a little more free. Regardless, said noodles along with various other toppings and a dipping sauce, along with a good sake. Nice combination!

There are any number of cold somen noodle recipes online — a fun I came across, which links to a recent LA Times story as well, is courtesy of the Food Librarian. Needless to say any library employee in the LA area who is a cooking fiend is all right by me, so I salute you!

Somen noodles are easily cooked, rinsed and chilled, and so long as you have the basic dipping sauce around — somen tsuyu is how it’s labeled if you go the storebought route — the sky’s the limit in terms of what you want to include or try.


“Hiyashi chuuka: Japanese Chinese-style cold noodles”

So went the description from the webpage I took the basic recipe from, the extremely wonderful, which I’ve used before for various Japanese-inspired dishes in particular.

It was a VERY hot and wonderful day down here — spring has sprung! — and I wanted to have a cooler dish for dinner after some spring cleaning. Being near Mitsuwa, as always, helped, so besides the main entree itself and the accompanying mustard, I snagged a bean cake and some good sake because, hey, why not? Made for a lovely meal, in fact the first this year on the balcony table.

The idea of the dish is that noodles have to be prepared in the proper fashion — again, refer to the excellent page I’ve linked for details — but that anything can top it so long as it’s good cold. This is not as colorful as it could have been — should have snagged some ginger — but the combination of baked tofu, kohlrabi and cabbage still worked very well. Highly recommended if you want to give it a try.