Cold Somen Noodles with Natto, Kimchi, and Cucumber
These cold somen noodles are one of my favorite summer noodle dishes. The spicy kick from the kimchi and the savory flavor of natto go so well with the thin, delicate noodles. It’s light, easy to make, and perfect for hot days.
Equipment
Ingredients
Instructions
- Cook Somen Noodles: Boil the somen noodles according to the package instructions, about 1–2 minutes. Drain the noodles in a strainer, then rinse under cold running water to cool them down and remove excess starch. Drain well.
- Prepare the Sauce: In a small bowl, mix water, soy sauce, kombu dashi powder, vinegar, and sesame oil.
- Prepare the Toppings: Shred the cucumber. Mix the natto with the sauce packet that comes with it, or use a little soy sauce instead.
- Serve: Place the chilled somen noodles in serving bowls. Top with cucumber, kimchi, and natto. Pour the sauce over the noodles. Finish with toasted sesame seeds and enjoy!
Notes
- Boil with plenty of water to keep noodles from sticking.
- Rinse under cold water right after boiling to stop cooking and remove starch; this makes them firm and chewy.
- Adjust the seasoning to your taste. If you want more flavor, add a little extra soy sauce.
Video
Nutrition
Serving: 1servingCalories: 237kcalCarbohydrates: 38gProtein: 10g
This nutritional information is estimated and provided for general reference only.