Somen are usually eaten in the summer months as a cold noodle dish with dipping sauce.
This is Shodoshima Somen, which is made in Kagawa prefecture and has a strong and smooth texture.
How To Use
These noodles are great in soups and stir frys. • Add the noodles to 1l boiling water per 100g. • Cook for 2-3 mins., then drain and wash the noodles in cold water. • Serve with green onions and dipping sauce, cold tsuyu sauce for the summer or hot dashi broth for the winter.
INGREDIENTS / Flour, salt
NUTRITION FACTS*Amount per 100G
calorie336kca, protein 9.6g, fat 0.9g, carbohydrate 72.3g, salt 3.6g