Glossary - Ingredients

Somen Noodles

Dried wheat noodles, long and thin and boiled in an instant

What are somen noodles?

Somen noodles (そうめん in Japanese)　are wheat noodles with water and salt kneaded in, then coated in vegetable oil, stretched thin, and dried in the sun. Normally boiled, then splashed with cold water and dipped in sauce before eating. In Japan, noodles with a diameter of 1.3 mm or less are called "somen", and those with a diameter between 1.3 mm and 1.7 mm are called "hiyamugi". However, in the case of hand-pulled noodles, those with a diameter of less than 1.7 mm can also be called "somen".

Nutrition facts

Lower in calories than other varieties of noodles. Somen also have selenium which acts as an antioxidant, and minerals like molybdenum which helps iron work more effectively in the bodySomen noodles are mainly composed of carbohydrates and are an excellent source of energy.
They are easy to digest and are suitable for when you have no appetite or a weak stomach, but because they contain few minerals and vitamins, somen noodles improve nutritional balance when eaten with foods that are rich in vegetables and protein. Somen noodles are particularly good paired with pork, eggs, edamame, snow peas, mushrooms, and other foods that contain a lot of vitamin B1, which is involved in carbohydrate metabolism.

Storage to prevent food loss

Store in a well-ventilated area with no direct sunlight since moisture affects the noodles. Boiled noodles can be kept for 2-3 days in the refrigerator. to preserve flavor.