Somen Cold Salad

Hot weather Cold noodles. This dish is perfect as a side or as a whole meal itself.

You can serve the vegetables as a side to the somen or you can mix it with the somen. Both taste just as good, to me.

Ingredients: serves 2

Somen noodles (2 portions)

Shimeji mushrooms, 1 punnet each of white & brown

Asparagus (about 250g or 1/2 lb)

1 tablespoon rice vinegar

1 teaspoon sugar

1 tablespoon Japanese noodle soy sauce

black & white sesame seeds


  • Slice asparagus into 3cm or about an inch pieces. Rinse and blanch in salted water. Remove and rinse with cold water. Place in mixing bowl.
  • Break apart the Shimeji mushrooms and blanch them in the water used for the asparagus. Place in mixing bowl with the asparagus.
  • Mix together the rice vinegar, sugar & soy sauce.
  • Pour over the vegetables and toss to mix. Sprinkle the black & white sesame seeds over.
  • Cook somen according to the instructions.
  • Place the cold somen into the vegetable mix. Toss and serve.
  • The somen salad mix can be kept in the fridge to cool or overnight.



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