This somen noodle recipe is stir-fried with a versatile ginger sauce featuring the refreshing flavors of ginger and scallions. The sauce is also great on cold tofu or grilled fish and can be stored in the refrigerator for up to a week. Enjoy its light and refreshing taste, perfect for summer. You can also add vinegar for a flavor twist.
Ingredients
Main Ingredients (2 servings)
- Scallions 1 bunch
- Ginger 50g
- Somen noodles 200g
- Cucumber (optional)
Seasonings
- [A] Toasted Sesame Oil 100ml
- [A] Rice Vinegar 3 tbsp
- [A] Cooking Sake (Rice Wine) 3 tbsp
- [A] Salt 1 tbsp (or to taste)
- [A] Soy Sauce 1 tsp
- [A] Sugar a pinch
- [A] Red Chili Peppers 2-3
- Ginger Sauce 3 tbsp
- Sesame Oil 1 tbsp
Steps
- Rinse the scallions and cut them into 4-5cm lengths.
- Combine the chopped scallions, 50g ginger, and 100ml toasted sesame oil in a blender. Blend until smooth, for about 1 minute.
- Transfer the blended mixture to a pot and heat it. While stirring, add 3 tbsp cooking sake (rice wine), 3 tbsp rice vinegar, 1 tbsp salt (or to taste), 1 tsp soy sauce, and a pinch of sugar to adjust the flavor. Add 2-3 red chili peppers if desired.
- Bring to a boil, then remove from heat and transfer to a bowl. Cool in an ice bath. This is the key! The sauce can be stored in the refrigerator for up to 1 week.
- Thinly slice the cucumber using a peeler and soak in ice water to make it crisp.
- Boil 200g somen noodles in plenty of boiling water according to package directions. Drain in a colander once cooked.
- Heat 3 tbsp of the chilled ginger sauce in a frying pan. Add the drained somen noodles and stir-fry, mixing well. Finish by drizzling with 1 tbsp sesame oil.
- Arrange the crisp cucumber slices around the edge of the plate and place the stir-fried somen noodles in the center. It's also delicious with a drizzle of white vinegar (optional).
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