Akagi dried somen noodles are extremely quick to cook fine noodles, best enjoyed cold with a bonito-based dipping sauce. Or if you prefer, just use the somen noodles like an instant noodle and simmer in stock with mushrooms and very finely sliced meat or vegetables.
To cook the dried somen noodles
- Bring a pan of water to boil (for 90g noodles use 1l of water)
- Add noodles to the pan and simmer for 3 minutes
- Drain and wash immediately in cold water. Serve cold with a dipping sauce (tsuyu), a blend of dashi stock, soy sauce and sweet mirin rice wine.
Producer Akagi makes its noodles in Gunma Prefecture in central Japan, an area famous for its climate, abundant water and quality of wheat. The producer named itself 'Akagi' after the highest mountain in the district. This Joshu range of noodles is made according to traditional Japanese recipes, and packed in recycled paper packaging.
Ingredients: Wheat flour (65%), water, salt
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