Jihye Chang

Mom’s Summertime Somen Noodle


This is one of Ben’s favorite snacks, especially in the summer. My mom used to make it whenever I and my brother and sister were hungry and she did not have enough time to make a full meal. Somen is very thin wheat noodle, and it’s sold usually in a large packet with 8-10 bundles each tied with paper strip. This dish is super easy to make and only takes about 10 minutes. And it is so tasty! If you have some left over rice and a can of tuna, you can serve it with some rice balls as well. (I will post a recipe for that soon.)

Mom’s Summertime Somen Noodle


2 sticks somen noodle (Japanese or Korean thin wheat noodle, labeled as “Somen” or “Thin noodle”)

Dressing: 2 TB Soy Sauce, 3TB seasoned rice vinegar (such as Marukan), 3/4 TB toasted sesame oil (such as Kame or Baeksul brand) – mix together. If you have plain rice vinegar, sprinkle one pinch of sugar when you mix the dressing with the noodle.

1 clove garlic, minced/ 2 stems green onion (green part only), chopped/ black pepper

How to Make

1) Boil the noodle according to the package. Drain and wash with cold water. (Swish with chopsticks while boiling in order to prevent the noodles from sticking)

2) Pour the dressing and top with garlic and green onion. Mix thoroughly with chopsticks. Sprinkle a bit of black pepper.

3) Enjoy!

Tip: here is how I cook my Somen noodles.

Boil the noodle with a pinch of Kosher salt -> put the noodle in when the water starts rolling -> when it boils again, pour some cold water -> boil again ->pour cold water -> boil again and then drain/ wash.

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