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Somen Noodles
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
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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