Ingredients:

  • 8 oz (225g) Somen noodles
  • Water (for boiling)
  • 1/4 cup (60ml) low sodium soy sauce
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) honey or maple syrup
  • 1 tablespoon (15ml) fresh ginger, minced
  • 1 clove garlic, minced
  • 2 tablespoons (30ml) toasted sesame seeds
  • 1/4 teaspoon (1ml) red pepper flakes (optional)
  • 1 medium cucumber, thinly sliced
  • 1 medium carrot, julienned or shredded
  • 1/2 medium red bell pepper, thinly sliced
  • 2 scallions, thinly sliced
  • 1/2 cup (75g) edamame (shelled, thawed)

Instructions:

  1. Bring a large pot of water to a rolling boil. Add the somen noodles and cook according to package directions (usually 2-3 minutes). Test for doneness, noodles should be tender, but slightly firm.
  2. Immediately drain the noodles and rinse under cold running water until completely cool. This stops the cooking process and prevents the noodles from sticking together.
  3. In a mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), minced ginger, minced garlic, toasted sesame seeds, and red pepper flakes (if using). Taste and adjust seasonings as needed.
  4. Gently toss the drained and cooled somen noodles with the sesame-ginger dressing.
  5. Add the sliced cucumber, julienned carrot, sliced red bell pepper, scallions, and edamame to the noodles. Toss gently to combine.
  6. For optimal flavor, chill the noodles for at least 30 minutes before serving (optional).
  7. Garnish with extra toasted sesame seeds before serving.