Hime Dried Somen Noodles
Somen are very thin???less than 1.3 mm in diameter???white Japanese noodles made of wheat flour. The noodles are usually served cold. The noodles' diameter is the chief distinction between somen and the thicker wheat noodles hiyamugi and Japanese wheat noodles udon. Somen noodles are stretched when made, as are some types of udon noodles. The dough is stretched with the help of vegetable oil to make very thin strips and then air dried.
Somen are usually served cold with a light flavored dipping sauce or tsuyu. The tsuyu is usually a katsuobushi-based sauce that can be flavored with Welsh onion, ginger, or myoga. In the summer, somen chilled with ice is a popular meal to help stay cool.
Somen served in hot soup is usually called "nyumen" and eaten in the winter, much like soba or udon are.
INGREDIENTS: WHEAT FLOUR, WATER, SALT
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