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.
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 several 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
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 pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires February 2010.
