Cold Somen Noodles | Easy Japanese Recipes at


Course: Main Course
Cuisine: Japanese
Keyword: cold noodle, thin noodle
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Author: Nami
Chilled somen noodle served with grated ginger, scallion and a delicious dipping sauce called Tsuyu. This is a perfect Japanese noodle recipe for hot summer days.



Dipping Sauce:


  1. [Optional] Traditional Japanese restaurants tie up the noodles to enhance the appearance of the somen and this is how you do it. Tie the edge of somen noodles with cooking twine. This way noodles will stay in one direction while cooking. I normally skip this step for home use.
    Somen 1
  2. Boil water in a large pot. When boiling, remove the wrapper.
    Somen 2
  3. Add the somen noodles in the boiling water, stirring noodles with chopsticks so they don’t stick to each other. Cook according to the package instructions. If necessary, add a little bit of cold water in the pot to prevent overflowing.
    Somen 3
  4. Drain somen in a colander and wash the noodles with hands under running water.
    Somen 4
  5. Once noodles are cold, find the knotted parts of somen noodles and pick them up. Cut off the edge and discard. Hold each bundle gently and arrange it nicely on a serving plate. Somen can be served with ice to keep cool.
    Somen 5
  6. Cut the scallion finely and grate the ginger. Put them in small dishes. Put Mentsuyu in small bowls and add cold (iced) water to dilute. Put small portion of scallion and ginger in the dipping sauce and dip the somen noodles to eat. Enjoy!
    Somen 6

Recipe Notes

Mentsuyu (noodle soup base): Homemade recipe, click here.



Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.