Somen noodles

Somen Noodles are a type of very thin Japanese noodle made primarily from wheat flour, water, and salt. They have a smooth texture and a fine, white appearance, similar to vermicelli or angel hair pasta, but with a specific thickness that distinguishes them. Their flavor is neutral, making them ideal for accompanying various preparations, both cold and hot.

Originating from Japan, somen noodles are traditionally consumed during the summer, served cold with a light dipping sauce called tsuyu. However, they can also be included in soups, broths, or other recipes that require a delicate and quick-cooking noodle.

In terms of their properties, somen noodles are a source of easily digestible carbohydrates, providing quick energy. As they are made primarily with wheat flour, they contain proteins and a small amount of fiber, although they are low in fat and sodium, making them a light ingredient for multiple dishes.

In different Spanish-speaking countries, somen noodles may be known simply as very fine noodles, thin noodles, or angel hair pasta, although the latter term can also refer to other similar varieties. It is important to distinguish them from vermicelli noodles, which are slightly thicker and can be made from different flours.

In cooking, somen noodles are very versatile and can be used in cold salads, clear soups, stir-fries, and as a light side for proteins and vegetables.