Japanese · Lunch
Cold Somen Noodles (Gluten-Free)
Chilled rice noodles are tossed with cucumber ribbons, scallion and nori strips, then served with a citrusy tamari dipping broth sharpened by ginger and rice vinegar. Sesame seeds and a drizzle of sesame oil finish the bowl, delivering a light, cold summer noodle plate built entirely on plant ingredients.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
289Calories
6.2gProtein
6.4gFat
55.3gCarbs
8.2gSugar
2.4gFiber
2289mgSodium
0mgChol
0.9gSat Fat
356mgPotassium
63mgCalcium
1.8mgIron
0mcgVitamin B12
5.1mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
gluten-free
Instructions
1
Prep
Slice cucumber into ribbons with a peeler, thinly slice scallion, cut nori into strips, and grate ginger.
2
Boil
Cook rice noodles in boiling water for 3–4 minutes over high heat, stirring once, until translucent and tender.
3
Chill
Drain and rinse noodles under cold running water for 1 minute, rubbing gently until cool and slick.
4
Whisk
Combine tamari, rice vinegar, mirin, chilled kombu-dashi, ginger and sugar in a bowl until sugar dissolves.
5
Rest
Refrigerate dipping broth for 10 minutes until flavours settle and liquid is cold.
6
Build
Coil cold noodles into a bowl, scatter cucumber, scallion, nori strips and sesame seeds, then drizzle with oil.
7
Plate
Pour broth into a separate small dish alongside the noodle bowl and serve immediately while noodles are cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g dry rice noodles
- 11 cucumber, cut into ribbons
- 22 scallion
- 11 sheet nori
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp sesame oil
- 1/2 cup120ml tamari soy sauce
- 4 tbsp60ml rice vinegar
- 2 tbsp30ml mirin
- 1 cup240ml kombu-dashi, chilled
- 2 tsp2 tsp ginger-fresh
- 1 tsp1 tsp sugar-white
