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Making Bite-size Somen Noodles Recipe Video
|Cooking oil||1 Teaspoon|
|Ham slices||100 Gram|
|Dashi shoyu||55 Milliliter|
|Soy milk||80 Milliliter|
|Tomato juice||80 Milliliter|
|Somen noodles||180 Gram|
Calories 512 Calories from Fat 99
% Daily Value*
Total Fat 11 g17%
Saturated Fat 2.8 g14%
Trans Fat 0 g
Cholesterol 138.2 mg
Sodium 3638 mg151.6%
Total Carbohydrates 74 g24.7%
Dietary Fiber 4.6 g18.5%
Sugars 4.1 g
Protein 28 g56.2%
Vitamin A 6.6% Vitamin C 13.4%
Calcium 6.3% Iron 18.1%
*Based on a 2000 Calorie diet
1. Mix water and 20 ml of Kamada Dashi Shoyu for the first dipping sauce.
2. Mix soy milk and 20 ml of Kamada Dashi Shoyu for the second dipping sauce.
3.Mix tomato juice and 15 ml of Kamada Dashi Shoyufor the third dipping sauce.
4. Refrigerate all the dipping sauces.
5. For Toppings: In a bowl, beat one egg and season it with sugar and salt.
6. In a rectangular omelette pan heat cooking oil and make a thin omelette. If you don't have a rectangle omelette pan, you can make a circlular thin omelette.
7.Cut the thin omelette, cucumber, and ham slices into thin strips.
8. For Somen Noodles: Boil water in a large pan. Add dried Somen noodles in the boiling water and gently stir noodles with chopsticks.
9. Cook Somen noodles according to the package directions.
10. Drain the noodles in a strainer and rinse the noodles with hands under running water.
11. Soak them in a bowl of iced water to chill.
12. Take bite-size portion of the noodles and roll them on your finger (like you roll pasta on a fork), and place them on a dish.
13. Serve the noodles with the toppings and the dipping sauces.
Serve before the noodles absorb too much water.
When Somen noodles get dry, their gluten get strong and sticky. So they will stick together nicely in bite-size portions.
When you eat, dip one portion in the dipping sauce, then shake to release the noodles.
You can use a lot of other toppings chopped ginger, scallion and shiso leaves.