YHEP Summer Recipes Ep 3 Somen Noodles with Cucumber Water

somen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles add fiber; spaghetti is often more accessible.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake; tamari is gluten-free.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar is lower in calories; white wine is often more affordable.

shiso leaves

🥗Healthier: mint leaves

💰Cheaper: basil

Mint offers a similar freshness; basil is usually less expensive.

Place cucumber slices (not all) in a pitcher of cold water and set aside.

Using a saucepan, bring 4 cups of water to a boil.

Boil the Somen noodles for 2.5 minutes.

As an optional ingredient, add Bok Choy greens (no stem) to boiling Somen noodles.

Drain hot water from noodles and greens.

Pour cucumber water into a medium-sized bowl with ice cubes.

Place noodles and greens into the bowl with water and ice, let sit to cool.

Slice tomato, mushroom, and fish cake.

Pour 4 tablespoons of Somen base into a personal soup bowl.

Using a pasta fork, remove one small scoop of Somen noodles from the ice bath and place into the personal soup bowl with Somen base.

Add other ingredients to the noodles: cucumber slices, tomato slices, shiitake mushroom, carrot slices.

Mix all ingredients into the Somen base and serve cold!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens