This super quick recipe for Sour & Spicy Somen Noodles, born from Chef Wakiya's own kitchen, is perfect for summer. Using Nagatani-en's clear soup base as a foundation, we create a flavorful sour and spicy sauce with vinegar and pepper. Adding grated mountain yam helps the sauce cling to the noodles, making this a truly exquisite dish. Enjoy this refreshing flavor that's easy to slurp down even when your appetite is low during the warmer months.
Ingredients
Main Ingredients (1 serving)
- Somen Noodles 2 bundles (100g)
- Myoga (Japanese Ginger) (to taste)
- Shiso Leaves (Perilla) (to taste)
- Green Onions (to taste)
- Mountain Yam 80-100g
Seasonings
- [A] Instant Clear Soup Packets 2 packs
- [A] Hot Water 250-300cc
- [A] Rice Vinegar 2 tbsp
- [A] Black Pepper (to taste)
- [A] Sesame Oil 1 tbsp
Steps
- Grate 80-100g of Mountain Yam.
- Julienne the Myoga.
- Julienne the Shiso Leaves.
- Finely chop the Green Onions.
- In a bowl, combine 2 packs of Instant Clear Soup Packets and 250-300cc of Hot Water, and dissolve completely.
- Add Black Pepper (to taste), 2 tbsp of Rice Vinegar, and 1 tbsp of Sesame Oil to the dissolved soup base and mix well.
- Gradually add the grated Mountain Yam while mixing thoroughly until the sauce is uniform. (The key here! Adding grated yam allows the sauce to coat the noodles beautifully, making it even more delicious.)
- Bring a pot of generously salted water to a boil and cook 2 bundles (100g) of Somen Noodles according to package instructions.
- Drain the cooked somen noodles in a colander, rinse thoroughly under cold running water, and then shock them in an ice bath to firm them up completely.
- Arrange the chilled somen noodles in a serving bowl.
- Top the somen noodles with julienned Myoga, Shiso Leaves, and finely chopped Green Onions for a colorful presentation.
- Serve with the prepared sour and spicy sauce on the side. Ready to enjoy!
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