It has officially become fall by the books but there weather is far from it. We’re still stuck in the 90’s and as much as I want to start making some heavy, hearty food and eat pumpkin everything, I just can’t do it in this weather. So I’m going to be throwing in some last of these cold, summery recipes during this Indian Summer. One of my favorites is spicy scallion somen.
This dish is served cold and is more like a salad. While I love eating it alone, I also really like to throw it on some greens for added texture. Somen is one of my favorite Japanese noodles but you can also use other noodles, like soba. It’s also really quick to make and is packed with flavor.
- 2 bundles of uncooked somen (or soba)
- 1½ cup scallion or green onion, finely chopped
- 2 tablespoons ginger
- ½ cup cilantro, chopped
- 3 tablespoons sesame oil
- 3 tablespoons chili oil
- 1 tablespoon soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon salt
- 1 teaspoon pepper
- Mix all the ingredients (except for the noodles) in a bowl. Keep it aside for 10 -15 minutes for the flavors to develop.
- Boil the somen noodles as per the instruction on the package. Drain well and run under cold water.
- Add the sauce and toss the noodles well, check for the seasoning one last time.