Somen, because sometimes you want something a little lighter.
Somen is the delightful smaller sibling of ramen. Like cappelini or angel hair it has a delicate bite and an appealing appearance. The small girth of the noodle often promotes several noodles grouping together around sauce or dressing. Easy to twirl or scoop, these noodles can be enjoyed with western-style flatware or chopsticks.
Try this delicious weeknight meal that you can make ahead to reduce stress and save time. Choose from two delicious options below:
one: crab and snow pea somen
two: spicy kimchi somen
Cooking somen takes between 90 seconds and 2 minutes. Because the cooking goes so quickly it is important to get everything organized ahead of time. Instead of a deep pot, choose a shallow fry pan. Boil enough water to completely submerge dried somen. Place the somen in the boiling water and stir to make sure that all the noodles are separated. Rinse in cold water. If noodles are too long, cut with shears to make them more manageable.
To make the dressing, combine 1/3 cup of vegetable oil, 1/3 cup or rice vinegar, 3 tablespoons of soy sauce, 3 tablespoons of sugar, 1 tablespoon of sesame oil, and some of the brine from the canned crab. Mix well until sugar dissolves.
Combine cooled somen, 6 ounces of canned crab, 1/2 cup of trimmed snow peas, 6 finely chopped green onions, 1 tablespoon of toasted white sesame seeds in a large bowl, and dressing. Serve chilled and garnish with bonito flakes, if desired.
Cook the somen noodles in rapidly boilingn water until al dente. Drain, rinse with cold running water for about 1 minute, and then drain again. In a large bowl, combine 1/2 cup of aged Kimchi cut into small pieces and the somen noodles.
To make the bibim sauce, mix 2 tablespoons of chili paste, 1 tablespoon rice vinegar, 1 tablespoon of honey, 1 tablespoon raw sugar, 1 tablespoon sesame oil, and 1 tablespoon toasted sesame seeds. Garnish with cucumbers.
Check out great looking mini-cups and bowls for all your noodle serving needs.