Mild soy-sesame noodles
Cool, slippery somyeon noodles in a mild soy-sesame dressing. Cucumber adds crunch, and no chilli paste is needed.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Thin wheat noodles (somyeon) is unavailable
- Use instead
- Dry spaghetti
- Substitute quantity
- 2 small 80 g portions (160 g)Reference quantity: 160 g
If somyeon is unavailable, boil spaghetti for its full packet time, then rinse cold and drain well. Continue with the same dressing; the noodles will be thicker.
-
Optional
May be omitted without changing the other quantities.
-
Essential
Needed for this version; use the listed amount at the stated step.
-
Essential
Needed for this version; use the listed amount at the stated step.
-
Essential
Needed for this version; use the listed amount at the stated step.
-
Essential
Needed for this version; use the listed amount at the stated step.
-
Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
Check off a completed step to move to the next one. After the last step, you will move to the finished dish.
Completed steps are saved in this browser. Start over to clear this recipe’s progress.
-
Step 1
Wash the optional 100 g cucumber and cut into thin 2 mm matchsticks. In a large bowl, dissolve 2 teaspoons sugar in 2 tablespoons soy sauce and 1 tablespoon water, then stir in 1 tablespoon sesame oil.
-
Step 2
Bring a large pot of water to the boil. Add 160 g dry somyeon, stir to separate, and cook for the packet time, usually 3–4 minutes, until tender with no hard centre.
-
Step 3
Drain into a clean strainer. Rinse under cold drinking water, gently separating the noodles until fully cool and no longer starchy. Drain very thoroughly so water does not dilute the dressing.
-
Step 4
Add the drained noodles to the dressing bowl. Toss gently with chopsticks or clean tongs until every strand is lightly coated. Scrape the dressing from the bottom of the bowl as you mix.
-
Step 5
Divide between 2 bowls. Top with the optional cucumber and share the optional ½ teaspoon sesame seeds across both portions. Serve immediately; toss again at the table if the noodles settle.
Finished dish
1 small paper cup = 180 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Refrigerate within 2 hours (within 1 hour above 32°C), at 4°C or colder, and use within 1 day. Contains wheat, soy and sesame. This dish is best freshly mixed; refrigerated noodles become firmer. Cucumber and sesame-seed garnish can be omitted.
Related recipes
Enjoy every bite
How to enjoy it
Pair with steamed eggs for a mild meal. Mix the noodles only when ready to eat, and keep the cucumber separate until serving.
Serve it with
Korean steamed eggs
Soft, mild steamed egg custard made in an ordinary heatproof bowl and a covered pot. No special Korean stone pot or microwave is needed.
Korean spicy cucumber salad (oi-muchim)
A crisp cucumber side dish with gochugaru, vinegar and sesame. Mix shortly before serving for the freshest texture.