Chilled Somen with Mentsuyu Dipping Sauce

What you need

• 200 g (7 oz) somen noodles, 4 bundles
• 75 ml (1/3 cup) mentsuyu, 3x concentrate
• 225 ml (1 cup) cold water, for the sauce
• 2 scallions, thinly sliced
• 2 cm ginger, peeled and finely grated
• 1 tsp toasted sesame seeds, optional

Method

Restated from the original video

1. 1

   Stir the mentsuyu into the cold water and chill until serving. Check the bottle; most concentrates want 1 part to 3 parts water.

2. 2

   Bring a large pot of water to a boil. Leave it unseasoned; the noodles are already salty.

3. 3

   Fill a large bowl with ice and water.

4. 4

   Untie the somen and scatter them into the boiling water, stirring with chopsticks so they do not clump.

5. 5

   Boil until tender, 1 1/2-2 min, or as the packet directs. If the pot foams up, add a splash of cold water.

6. 6

   Drain into a colander and rinse under cold running water, rubbing the noodles between your hands to wash off the surface starch.

7. 7

   Plunge them into the ice water until cold, about 1 min, then drain well.

8. 8

   Twist small bundles onto plates, or serve them floating in a bowl of iced water.

9. 9

   Pour the dipping sauce into small cups and set the scallions, ginger and sesame seeds alongside.

10. 10

    Stir a little scallion and ginger into the sauce, dip a mouthful of noodles and eat at once.

Imported from dwellbymichelle.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.