√ 10 Refreshing Somen Noodle Recipes for Summer

Beat the summer heat with these 10 refreshing somen noodle recipes. These light and easy somen noodle dishes are perfect for quick summer meals or light lunches. From classic cold somen preparations with flavorful dipping sauces to vibrant salads and noodle bowls, these somen recipes are guaranteed to satisfy your cravings and keep you cool all summer long. Explore a variety of summer somen noodle recipes, including options for vegan, vegetarian, and gluten-free diets. Get ready to enjoy the best somen noodle dishes this summer!

Quick & Easy Bean Sprout Somen Noodle Soup

This recipe provides a simple and satisfying way to enjoy somen noodles with a flavorful bean sprout broth. It’s a quick weeknight meal that comes together in minutes.

Ingredients

2 bundles (about 3 1/2 oz) somen noodles
1 bag bean sprouts
1/2 teaspoon garlic (from a tube)
1/2 teaspoon ginger (from a tube)
1 teaspoon sesame oil
2 cups water
1 tablespoon soy sauce
2 teaspoons oyster sauce
2 teaspoons chicken bouillon powder
1 teaspoon mirin
1 tablespoon cornstarch + water (for thickening)

Instructions

Cook the somen noodles according to package directions until slightly firm. Drain and set aside. In a separate pot, heat the sesame oil. Add the garlic and ginger and sauté until fragrant.
Add the bean sprouts and stir-fry briefly.
Pour in the water, soy sauce, oyster sauce, chicken bouillon powder, and mirin. Bring to a simmer. Taste and adjust seasoning with salt and pepper if needed.
Thicken the broth: In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the simmering broth, stirring constantly until thickened.
Combine noodles and broth: Add the cooked and drained somen noodles to the broth. Toss to coat and heat through.
Optional: For extra flavor, add a splash of vinegar or chili oil.

Somen Noodle Okonomiyaki: A Savory Japanese Pancake

This recipe transforms leftover somen noodles into a delicious and easy okonomiyaki, a savory Japanese pancake. Somen noodles provide a unique texture, while cabbage and pork add substance and flavor. It’s a quick and satisfying meal, perfect for a weeknight dinner or a light lunch.

Ingredients

250g cooked somen noodles
100g (2 leaves) cabbage
80g pork
5 tablespoons all-purpose flour
5 tablespoons water
1 egg
1 teaspoon Hondashi (Japanese soup stock)

Instructions

Prep the Ingredients: Cut the cooked somen noodles into bite-sized pieces. Shred the cabbage and cut the pork into bite-sized pieces as well.
Combine the Batter: In a bowl, whisk together the flour, water, egg, and Hondashi. Add the somen noodles, shredded cabbage, and pork to the batter and mix well to combine.
Cook the Okonomiyaki: Heat some vegetable oil in a frying pan over medium heat. Pour the batter into the pan and cook for several minutes per side, or until golden brown and cooked through.
Serve: Transfer the cooked okonomiyaki to a plate. Top with your favorite okonomiyaki sauce and mayonnaise, if desired.

Creamy Sesame Somen Noodles

This simple recipe delivers a rich and flavorful sesame sauce perfect for coating delicate somen noodles. With just a few pantry staples, you can create a delicious and satisfying meal.

Ingredients

3 ⅓ – 4 fluid ounces noodle soup base (store-bought or homemade)
1 tablespoon ground sesame seeds
1-2 tablespoons sesame paste
1 teaspoon or more sugar (adjust to taste)
1 ¼ inches grated ginger
1 teaspoon miso

Instructions

Prepare the sesame seeds: Grind the sesame seeds if using whole ones. Pre-ground sesame seeds work well too.
Combine the sauce ingredients: In a bowl, combine the ground sesame seeds, sesame paste, sugar, grated ginger, and miso. Mix thoroughly.
Incorporate the soup base: Gradually whisk in the noodle soup base until the sauce is smooth and well combined.
Serve: Cook your somen noodles according to package directions, then drain and rinse. Toss the cooked noodles with the prepared sesame sauce. Serve immediately and enjoy!

Refreshing Grapefruit and Somen Noodle Salad

This recipe transforms delicate somen noodles into a refreshing, spaghetti-style salad, perfect for a light lunch or side dish. The bright citrus of grapefruit pairs beautifully with the subtle flavor of the noodles, creating a vibrant and flavorful salad.

Ingredients

2 bundles somen noodles
1/2 grapefruit
2 tablespoons olive oil
2 teaspoons coarsely ground black pepper
1 teaspoon salt
1 tablespoon shiso dressing (optional, for leftover noodles)
1 1/2 tablespoons sesame dressing (optional, for leftover noodles)
1 teaspoon mayonnaise (optional, for leftover noodles)

Instructions

Prepare the Grapefruit: Peel the grapefruit, ensuring all the white pith is removed. Cut each segment into thirds.
Combine Grapefruit and Oil: In a bowl, whisk together the olive oil and coarsely ground black pepper. Add the prepared grapefruit segments to the bowl and toss gently to coat. Chill this mixture in the refrigerator.
Cook the Somen: Cook the somen noodles according to package directions. Typically, this involves boiling them briefly. Once cooked, immediately drain the noodles and rinse them thoroughly under cold water to stop the cooking process. This helps maintain their delicate texture. Then add salt to ice water and rinse the noodles in the ice water.
Combine and Serve: Drain the noodles well and add them to the chilled grapefruit mixture in the refrigerator. Toss gently to combine. Serve immediately.
(Optional)
Leftover Noodle Tip: If you have leftover noodles, you can enjoy them with a simple dressing of shiso dressing, sesame dressing and mayonnaise mixed together.

Ginger Somen (or Soba) with a Rich, Thick Sauce

This recipe provides a simple yet flavorful way to enjoy somen or soba noodles. The key is the rich, ginger-infused sauce that coats the noodles perfectly. It’s quick to make and can be customized with your favorite toppings.

Ingredients

1 bundle somen or soba noodles
2/3 piece ginger (grated)
3 tablespoons noodle soup base
1 cup (250 ml) water
2/3 tablespoon potato starch
1 tablespoon water
Grated daikon radish, to taste
Chopped green onions, to taste
Tempura bits, to taste
Shichimi spice (optional)

Instructions

Cook the Noodles: Cook the somen or soba noodles according to package directions. Drain well.
Make the Ginger Sauce: In a small pot, combine the noodle soup base and water. Bring to a boil. Add the grated ginger.
Thicken the Sauce: Reduce the heat to low. In a small bowl, whisk together the potato starch and water until smooth. Add this mixture to the pot and stir constantly over medium heat until the sauce thickens.
Combine and Serve: Add the cooked noodles to the sauce and toss to coat and warm through. Serve in a bowl and top with grated daikon radish, chopped green onions, and tempura bits. A sprinkle of shichimi spice adds extra flavor (optional).

Easy Korean Bibim Noodles with Customizable Sauce

This recipe provides a simple and delicious sauce for Korean Bibim Noodles, perfect for somen, soba, or other cold noodles. The sauce is easily customizable to your spice preference and readily available ingredients.

Ingredients

Bibim Sauce

Gochujang: 1 1/2 tablespoons (22.5 cc)
Sugar: 2 teaspoons (10 cc)
Corn Syrup (or Mirin): 1 teaspoon (5 cc)
Soy Sauce: 1 teaspoon (5 cc)
Apple Cider Vinegar: 2 teaspoons (10 cc)
Sesame Oil: 2 teaspoons (10 cc)
Garlic (grated): 1/2 teaspoon (2.5 cc)
Chili Powder (medium coarse, optional): 1/4-1/2 teaspoon (1.25–2.5cc)
Dashida (optional): 3 pinches
Grated Onion (optional): A little over 1/2 teaspoon (2.5cc)
Toasted White Sesame Seeds: To taste

Noodles

Korean Cold Noodles (Somen, Soba, or Cheolmyeon): 1 serving (90–100g dry)

Instructions

Make the Bibim Sauce: Combine all sauce ingredients in a bowl and mix well.

Prepare the Noodles: Cook your chosen noodles according to package directions. For a more refreshing dish, rinse the cooked noodles under cold running water or submerge them in ice water.

Drain the Noodles: Drain the noodles thoroughly in a colander, pressing down firmly to remove excess water.

Combine Noodles and Sauce: Add the drained noodles to the bowl of bibim sauce and toss to coat evenly.

Serve: Garnish with your favorite toppings and a sprinkle of toasted white sesame seeds. Enjoy!

Tips & Variations

You can adjust the amount of chili powder to control the spiciness level. Korean chili powder is recommended but other varieties can be substituted.

Feel free to experiment with different noodle types like somen, soba, or even thicker cheolmyeon.

Add your preferred toppings such as sliced vegetables, kimchi, or a boiled egg for a complete meal.

How to Make Delicious Jjampong (Korean Spicy Seafood Noodle Soup)

This recipe guides you through making a flavorful and authentic Jjampong, a Korean spicy seafood noodle soup. From preparing the ingredients to the final plating, we’ll cover every step to ensure your Jjampong is a success.

Ingredients

Protein:

120 grams Chicken Breast
2 pieces Squid
2 pieces Prawns
1 piece Crab

Vegetables:

1 bunch Bokchoy
6 cloves Garlic
1 inch Ginger
4 stalks Onion Leeks
1/4 head Cabbage
1 piece White Onion
1/2 piece Carrot
1/2 piece Zucchini

Noodles & Liquids:

2 bundles Somen Noodles
6 cups Water
1/4 cup Cooking Wine
Water for boiling noodles

Seasoning & Flavor:

4 tablespoons Cooking Oil
4 tablespoons Gochugaru (Korean Chili Flakes)
2 tablespoons Soy Sauce
2 teaspoons Oyster Sauce
1 teaspoon Sesame Oil

Instructions

Step 1: Prepare the Ingredients

Thinly slice the chicken breast. Finely chop the garlic and ginger. Thinly slice or cut the onion leeks into strips. Slice the white onion and cabbage. Cut the root end of the bok choy and wash thoroughly. Julienne cut the carrot and zucchini.

Step 2: Prepare the Seafood

Clean the crab by removing the cover and gills, then cut the body in half. Remove the head and shell from the prawns and devein them. Clean the squid by removing the head, ink sac, and innards. Peel the skin, flatten it, and score the surface in a criss-cross pattern. Wash all seafood thoroughly.

Step 3: Stir-fry Aromatics and Chicken

Heat cooking oil in a wok or large skillet over low heat. Add garlic, ginger, and onion leeks and infuse the oil with their flavors. Increase the heat to high, add the chicken and all vegetables except the bok choy, and stir-fry until the chicken turns white.

Step 4: Add Spices and Liquids

Add gochugaru and stir-fry for one minute. Add soy sauce around the edges of the wok/skillet (not directly onto the vegetables) and add oyster sauce. Stir-fry for 30 seconds. Pour in water and cooking wine, bring to a boil, and boil for 5 minutes.

Step 5: Cook the Noodles

While the soup base boils, cook the somen noodles according to package directions. Rinse the cooked noodles under cold water (or soak in ice water) and drain.

Step 6: Add Seafood and Bok Choy

Add the crab to the boiling soup and cook for 5-10 minutes. Add the squid, prawns, bok choy, and sesame oil. Adjust seasoning as needed. Continue boiling until the seafood is cooked through (about 5-8 minutes).

Step 7: Plating

Place the cooked noodles in a bowl. Pour the hot soup over the noodles and arrange the seafood around them. Garnish with chili and onion leeks. Serve immediately.

Simple and Delicious Maak Kook Soo (Korean Noodle Soup)

This recipe provides a quick and easy way to enjoy a comforting bowl of Maak Kook Soo, a Korean noodle soup. With a few simple ingredients and steps, you’ll have a flavorful and satisfying meal.

Ingredients

1 bundle somen noodles
1 1/2 cups vegetable broth
Salt and pepper
Sugar
Chopped green onion
Some squash, julienned and lightly stir-fried
1 Egg

Instructions

Cook the Noodles: Boil 2 1/2 cups of water with a pinch of salt. Add the somen noodles and boil for 4 1/2 minutes, stirring occasionally and lifting the noodles with chopsticks to prevent sticking.
Rinse and Drain: Once cooked, drain the noodles in a colander and rinse thoroughly under cold water. Gently squeeze out excess water and place the noodles in a serving bowl.
Prepare the Squash: Stir-fry the julienned squash in a frying pan for about 2 minutes. Place the cooked squash on top of the noodles.
Prepare the Broth and Egg: In a pot, combine 2 cups of vegetable broth with salt and sugar to taste. Bring the broth to a boil, then reduce heat. Crack an egg into a ladle and gently place the ladle in the simmering broth. Cook the egg for about 2 minutes, or until it reaches your desired doneness. Carefully pour the cooked egg over the noodles and squash.
Combine and Serve: Bring the broth back to a boil and pour it over the noodles and other ingredients, being careful not to disturb the poached egg. Garnish with chopped green onion and a sprinkle of pepper. Serve hot with your favorite side dishes like kimchi, Kosher dill pickles, or chayote pickles.

Refreshing Chilled Shrimp Somen Noodle Salad

This recipe guides you through creating a vibrant and flavorful Chilled Shrimp Somen Noodle Salad, perfect for a light meal or refreshing side dish. The combination of tender shrimp, crisp vegetables, and delicate somen noodles tossed in a tangy dressing is a delightful culinary experience.

Ingredients

For the Salad:

250g shrimp, peeled and deveined
150g broccoli florets
8 lettuce leaves, cut to taste
2 bundles somen noodles
2 carrots, julienned
1 cucumber, seeded and julienned

For the Dressing:

60ml rice vinegar
50ml vegetable oil
60ml Japanese soy sauce
3 tbsp granulated sugar
1 tsp sesame oil
Toasted sesame seeds

Instructions

Prepare the Dressing: In a small pot, combine all the dressing ingredients. Heat over medium-high heat, stirring until the sugar dissolves completely. Remove from heat and allow to cool.

Cook the Shrimp: Boil the shrimp in boiling water for 5-8 minutes until cooked through. Drain and set aside.

Blanch the Broccoli: Boil the broccoli florets for 1 minute, then drain and rinse under cold water to stop cooking and maintain their bright green color.

Cook the Noodles: Cook the somen noodles according to package directions, usually 3-4 minutes. Drain and rinse thoroughly under cold water to stop the cooking process and firm up the noodles.

Assemble the Salad: Layer lettuce leaves on a serving platter or in individual bowls. Arrange the cooked somen noodles on top of the lettuce, followed by the julienned carrots, cucumber, blanched broccoli, and cooked shrimp.

Dress and Serve: Pour the cooled dressing evenly over the salad. Sprinkle with toasted sesame seeds. Serve immediately and enjoy!

Notes

Buckwheat somen noodles offer a slightly nutty flavor and are a healthy alternative to traditional flour-based somen noodles. Feel free to use any type of somen noodles you prefer.

Refreshing Chilled Somen Noodle Soup

This recipe provides a simple and delicious way to enjoy a bowl of chilled somen noodle soup. With a light and flavorful broth, it’s the perfect dish for a warm day.

Ingredients

Somen Noodles
Katsuo Dashi (Bonito Broth)
Fish Balls
Spring Onions
Tsuyu (Light Soy Sauce)

Instructions

Cook the somen noodles in a pot of boiling water for 2 minutes. Immediately rinse the noodles under cold water and drain well. This crucial step stops the cooking process and gives the somen the perfect texture.
In a separate pot, bring the katsuo dashi and fish balls to a simmer. Season with tsuyu (light soy sauce) to your liking.
Combine the cooked and chilled somen noodles with the flavorful dashi broth and fish balls. Garnish with chopped spring onions and enjoy!

History of Somen

Somen are thin, white Japanese noodles made from wheat flour. Their delicate texture and refreshing taste make them a popular dish, especially during the hot summer months. But where did these delightful noodles originate?

While the exact origins are debated, somen are believed to have been introduced to Japan from China during the Tang Dynasty. This likely occurred sometime between the Nara period (710-794) and the early Heian period (794-1185). Initially, somen were considered a luxury food, enjoyed primarily by the upper class. Over time, somen production techniques improved and became more widespread, making them accessible to a larger segment of the population.

One of the earliest documented mentions of somen is in relation to a particular type called muginawa. This thicker, rope-like noodle was served at a special imperial banquet in 757 AD. This event is often cited as a key moment in somen’s early history in Japan.

From these beginnings, somen gradually evolved into the thin, delicate noodles we know today. Different regions of Japan developed their own variations, resulting in the diverse range of somen preparations enjoyed across the country. The method of stretching and thinning the dough is a key aspect of somen production, contributing to their unique texture.

Nutritional Content and Benefits of Somen

Somen noodles, a thin Japanese wheat flour noodle, offer a light and refreshing option, perfect for summer. While they might seem delicate, they pack a decent nutritional punch.

Calories are relatively low in somen, making them a good choice for those watching their intake. They’re primarily composed of carbohydrates, providing energy for your day. They contain a small amount of protein, contributing to muscle maintenance and repair. Somen is very low in fat.

While not a significant source of vitamins and minerals, somen does offer small amounts of iron, important for oxygen transport, and manganese, supporting various bodily functions.

One of the key benefits of somen is its digestibility. The thin noodles are easy on the stomach, making them suitable for people with sensitive digestive systems. Furthermore, their low-fat content and refreshing nature can be particularly appealing during hot weather.

When considering somen as part of a balanced diet, remember to pair it with nutrient-rich ingredients like vegetables, protein sources, and healthy fats to create a complete and satisfying meal.

Tips for Choosing Quality Wheat Flour

While somen noodles are traditionally made with wheat flour, choosing the right flour can elevate your dish. Look for high-quality wheat flour, ideally labeled as “all-purpose” or “bread flour.” All-purpose flour provides a good balance of protein and starch, resulting in pleasantly chewy noodles. Bread flour, with its higher protein content, yields a slightly firmer texture.

Check the expiration date to ensure freshness. Fresh flour has a neutral aroma. Avoid flour that smells musty or rancid. Color is also an indicator of quality. Good quality flour is typically creamy white. A grayish tinge may suggest age or poor storage.

Finally, consider the protein content, which is usually indicated on the packaging. While a specific percentage isn’t crucial for somen, understanding the difference between flour types can help you achieve your desired noodle texture. For example, if you prefer chewier noodles, opt for a flour with slightly higher protein content.