Three-Color Somen Noodles: A Fresh, Colorful, and Nutritious Twist

Overview

This is a "Three-Color Somen" recipe created by Yuhei Toda of "Shokudo Todaka" in Gotanda. The key feature is using a peeler to shave asparagus and carrots into thin ribbons that look like colorful noodles. This dish is highly nutritious as it incorporates plenty of vegetables, resulting in a vibrant and beautiful plate. It is highly customizable with your favorite vegetables, making it a perfect, refreshing dish for hot summer days.

Key Tips

• Prep
  • First, peel the asparagus, then use the same peeler to shave it into thin, noodle-like ribbons.
• Prep
  • Similarly, peel the carrot first, then shave it into thin ribbons using the peeler.
• Blanching
  • Just blanch the asparagus and carrots in boiling water for about 10 seconds. A quick dip is all they need.
• Cooling
  • Immediately transfer the blanched vegetables to ice water to preserve their crisp texture and vibrant color.
• Boiling Noodles
  • Boil the somen noodles in the same water used for blanching the vegetables to save time and water.
• Boiling Time
  • Boil the somen noodles for about 1 minute.
• Variations
  • You can customize this dish with other vegetables like bell peppers, cucumbers, or mountain yam.

* Tap ingredient names to find on Amazon

• Somennoodles: 3 bundles (150g)
• Asparagus:3–4 spears
• Carrot:1
• Somendipping sauce (store-bought): to taste

Instructions

1. 1

   Peel the asparagus with a peeler.

2. 2

   Using the same peeler, shave the asparagus into thin, noodle-like ribbons.

3. 3

   Peel the carrot with a peeler.

4. 4

   In the same way, shave the carrot into thin, noodle-like ribbons using the peeler.

5. 5

   Bring water to a boil in a pot. Prepare a bowl of ice water with a strainer for cooling.

6. 6

   Blanch the asparagus ribbons in the boiling water for about 10 seconds, then immediately plunge them into the ice water to cool.

7. 7

   Similarly, blanch the carrot ribbons in the boiling water for about 10 seconds, then cool immediately in the ice water.

8. 8

   Using the same boiling water used for the vegetables, boil the somen noodles for about 1 minute.

9. 9

   Rinse the cooked somen noodles under cold running water to chill and firm them up.

10. 10

    Arrange the asparagus, carrots, and somen noodles in a serving bowl, pour the somen dipping sauce over them, and serve.

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動画 de 食堂とだか　料理人・戸高雄平

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