Somen Noodles

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Toss somen noodles with a little sesame oil, garlic, and vegetables, and serve chilled.

These thin, white, Japanese noodles made from wheat flour, are similar to vermicelli. They’re usually served cold during the summer months, but are also frequently used in soups.

Varieties

Somen is available in several varieties, including a yellowish version, called tamago somen, made with egg yolk.

Buying and storing tips

Look for somen noodles in the ethnic or pasta section of natural food or grocery stores, in the bulk section of some health food stores, or in specialty or Asian markets. Store them, unopened, in a cool, dry cupboard for six to eight months.

Availability

Somen noodles are available year-round.

Preparation, uses, and tips

Add noodles a few at a time to boiling water. To prevent noodles from sticking to the bottom of the pan, stir gently until the water returns to a rapid boil. Cook for five to seven minutes, then drain and rinse with cold water to stop cooking. Add to soups, or toss with a little sesame oil, minced garlic, and cooked vegetables—serve chilled.

Nutritional Highlights

Somen noodles (dry), 2 oz. (56g)
Calories: 190
Protein: 5g
Carbohydrates: 41g
Total Fat: 1g
Fiber: 1g

Health benefits and concerns

Health benefits and concerns for pasta
Many health benefits and concerns associated with this food are applicable to other pasta. Read about health benefits and concerns for pasta for a full description.