Cold noodle dishes are one of the most satisfying ways to enjoy a delicious lunch or dinner during the summer. It's refreshing, sweet, and great for both individual or family sized meals!
Read along as I share two of my favorite cold noodle dishes. One dish uses Japanese soba noodles (buckwheat) and the other dish uses somen noodles. Something unique and special about the somen dish is that I was able to find grandma's somen sauce recipe in a pile of her old recipes and papers...and since grandma used to make this, I know it will be delicious!
If you want to watch the full process, click here:
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Generally we like to by the Hakubaku brand of soba because it has zero sodium.
Boil soba noodles. Soba noodles boil fast so check to see if they are soft after 3-5 minutes.
Mix together: shoyu, miso, lime juice, mirin, sugar. (optional ginger- or you can use as a topping)
Customize to your liking.... if you feel like it's too sweet, add a little more shoyu, if you feel like it's too salty, add more sugar.
Strain noodles, run under cold water and add to bowl. If the noodles are still hot, make sure to let them cool before adding toppings and sauce.
Blanche carrots for 1 minute. (if you enjoy eating them soft)
Gather ingredients that will be mixed into the noodles: Soba sauce, fresh spinach (you can also blanche these if you prefer to eat them cooked), edamame, and carrots.
Mix together slowly and gently.
And serve!
Miso Soba Salad Recipe:
1 pkg of soba (https://amzn.to/3lsD51H)
2 carrots, cut into thin strips
1 pkg edamae
6 tablespoons soy sauce
Juice from one lime
4 tablespoons white or light miso
2 tablespoon mirin
1 teaspoon sugar, or to taste
1 pkg spinach (to taste)
1 tablespoon freshly grated ginger (you can add this on at the end if you prefer)
Grandma's Somen Salad recipe:
We use the same brand of soba as somen mainly because this brand has very low or no sodium.
Boil somen noodles
Mix together: water, dashi packet, shoyu, sugar, and apple cider vinegar.
Prepare and cut the toppings into strips.
Cut tofu into cubes.
Beat eggs and fry in a pan. Eggs should be thin.
Cut egg into strips:
Once all the toppings are ready, add to the noodles in layers:
Pour sauce over noodles and enjoy!
Somen Sauce Recipe:
1 pkg somen noodles (https://amzn.to/3AdXNqp)
2 c. water
1 pkg dashi-This isn't the one we used, but this is an alternative. This one also does not have msg (https://amzn.to/3fwl7Ye)
1/2 c. apple cider vinegar
1/2 c. sugar
1/2 c. shoyu
Somen toppings include:
Egg
kamaboko
green onion
tofu
cucumber
nori flakes-similar to what we used (https://amzn.to/3fq0YD5)
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