Somen Noodles

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, chopped garlic, and cooked vegetables—serve chilled.

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.

Varieties

Somen is available in a few varieties, including a yellowish version, called tamago somen, made with egg yolk.

Nutrition Highlights

Somen noodles (dry), 2 oz. (56g)
Calories: 190
Protein: 5g
Carbohydrates: 41g
Total Fat: 1g
Fiber: 1g

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.