Chilled Somen Noodles with Boiled Okra

5 from 1 vote

Prep: 5

Cook: 5

Total: 10

Servings:

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!

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.

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.

Serving: 1servingCalories: 205kcalCarbohydrates: 37gProtein: 11g

This nutritional information is estimated and provided for general reference only.

Course: Noodles

Cuisine: Japanese

Keyword: boiled okra recipe

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