Eat + Drink

CAP Cooks: Somen Noodles

June 18, 2020 by CAP Staff

These simple, cold noodles are a favorite of Dark Horse Organic chef, Greg Arnold, and are inspired by the ones his Grandfather prepared for him as a child. Relying on just a few pantry staples, you too can have a home cooked Japanese meal on the ready. It's the summer of somen.

COLD SOMEN NOODLES

1 package somen noodles (can use soba if you can’t find them, a thin noodle.)

MENTSUYU DIPPING SAUCE

1 ⅛ cup mirin

1 cup tamari

½ cup sake

1 piece kombu

Thumb of ginger

Green onion, sliced

In a pot put the mirin, tamari, sake and kombu and warm over medium heat. Just when it’s about to boil, turn the heat to medium-low and allow it to simmer for 5 minutes. Pull out the kombu and set aside.

CUCUMBER SALAD

1 cucumber sliced or mandolined

Splash of tamari and rice wine vinegar

Sesame seeds