5 from 1 vote

Cool down with this refreshing Japanese dish—chilled somen noodles with tender boiled okra. A light and easy meal, perfect for hot summer days!

Looking for simple cold dishes? Try my Somen Salad, Cold Ramen Noodle Salad, or Zaru Udon!

Boiled okra with somen noodles served on a bowl.

Recipe Ingredients

You’ll need the following ingredients to make this somen noodle recipe:

Okra: When selecting okra, choose bright green colors and a surface covered in downy hairs, indicating freshness. Additionally, make sure the stem is freshly cut and free of dark spots.
Somen Noodles: These thin noodles are quick to boil in less than 5 minutes. See more below.
Mentsuyu: A versatile noodle soup base made from soy sauce, mirin, and dashi. Find it at Japanese grocery stores, or you can make your own at home. Check out our homemade mentsuyu recipe, including a vegan version.
Rice vinegar: Adds a refreshing touch to the soup. If rice vinegar isn’t available, you can substitute it with mild vinegar for a similar sourness.

Somen Noodles

Somen noodles are skinny, white Japanese noodles made from wheat flour. They are often served cold, especially during the hot summer months. Due to their long, thin shape, somen noodles are also a traditional gift in Japan. They symbolize a wish for long-lasting relationships.

How To Make Boiled Okra with Japanese Somen Noodles: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1

Trim the stems off the okra.

Step 2

Boil okra and slice them.

Step 3

Combine mentsuyu and rice vinegar.

Step 4

Boil the somen noodles, then drain and cool them down.

Serve in a bowl and enjoy the refreshing combination of okra and somen noodles!

Recipe Tips

To preserve its texture, avoid overcooking okra. Cook until tender (less than 2 minutes) to prevent it from becoming slimy and losing its firmness.
For an extra cool touch, serve the noodles in a bowl with a few ice cubes.
For a make-ahead dish, cook the noodles, okra, and mentsuyu in advance and store them separately in the fridge. Assemble just before serving to keep everything fresh.

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Boiled Okra with Japanese Somen Noodles served in a bowl.

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Chilled Somen Noodles with Boiled Okra

5 from 1 vote

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Prep: 5

Cook: 5

Total: 10

Servings: 2

Author: Juri Austin

Cool down with this refreshing Japanese dish—chilled somen noodles with tender boiled okra. A light and easy meal, perfect for hot summer days!

Equipment

Medium saucepan
Strainer

Ingredients

Instructions

Preparation: Trim the stems off the okra, boil for 1-2 minutes, and then slice into thin rounds. To make the soup, combine the mentsuyu and rice vinegar in a bowl.
Cook Somen Noodles: Bring a medium saucepan of water to a boil. Add the somen noodles and cook according to the package instructions. Stir the noodles gently with chopsticks to keep them from clumping together.
Drain the Noodles: Once cooked, drain the noodles using a strainer, then rinse them under cold running water to cool.
Serve: Place the cooled somen noodles in a serving bowl, pour the mentsuyu soup over them, and top with the chopped okra. Garnish with toasted sesame seeds.

Video

Notes

To preserve its texture, avoid overcooking okra. Cook until tender (less than 2 minutes) to prevent it from becoming slimy and losing its firmness.
For an extra cool touch, serve the noodles in a bowl with a few ice cubes.
For a make-ahead dish, cook the noodles, okra, and mentsuyu in advance and store them separately in the fridge. Assemble just before serving to keep everything fresh.

Nutrition

Serving: 1serving | Calories: 205kcal | Carbohydrates: 37g | Protein: 11g

Course: Noodles

Cuisine: Japanese

Keyword: boiled okra recipe

Did You Make this recipe?Please Leave a star rating!

One Comment

Juri Austin says:

Feb 6, 2025 at 11:36 AM

Thank you for visiting the comment section. Here, you can leave me feedback with a star rating. Readers like yourself may find comments helpful when making one of my recipes. I hope you love this one as much as I do!

Chilled Somen Noodles with Boiled Okra