{"id":4248,"date":"2014-07-02T14:27:36","date_gmt":"2014-07-02T05:27:36","guid":{"rendered":"http:\/\/www.hyogoajet.net\/hyogotimes\/?p=4248"},"modified":"2014-07-02T15:07:26","modified_gmt":"2014-07-02T06:07:26","slug":"cold-somen-noodles","status":"publish","type":"post","link":"http:\/\/www.hyogoajet.net\/hyogotimes\/2014\/07\/cold-somen-noodles\/","title":{"rendered":"<b>Cold Somen Noodles<\/b>"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p>\u00e2\u20ac\u0153Atsui\u00e2\u20ac\u009d needn\u00e2\u20ac\u2122t be the only word you use this summer to make small talk in the staff room. Make this easy peasy Japanesey somen lunch and you\u00e2\u20ac\u2122ll be bantering about bentos till school\u00e2\u20ac\u2122s out. Somen noodles are made of wheat flour and are usually served cold. With an easy dipping sauce, they can be a great addition to your leafy salad.<\/p>\n<p>&nbsp;<\/p>\n<p>Cook time: 2 minutes<\/p>\n<p>Prep time: 10 minutes<\/p>\n<p>Serves 2<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/06\/IMG_2499.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-4179\" alt=\"IMG_2499\" src=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/06\/IMG_2499-225x300.jpg\" width=\"225\" height=\"300\" srcset=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/06\/IMG_2499-225x300.jpg 225w, http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/06\/IMG_2499-131x175.jpg 131w, http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/06\/IMG_2499-337x450.jpg 337w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><strong>Ingredients:<\/strong><\/p>\n<p>100g dry somen noodles<\/p>\n<p>Quarter lettuce shredded<\/p>\n<p>Cucumber thinly sliced<\/p>\n<p>Handful of cherry tomatoes<\/p>\n<p>Hardboiled egg- quartered<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Dipping sauce:<\/strong><\/p>\n<p>100ml dashi stock in cold water<\/p>\n<p>4 tsp soy sauce<\/p>\n<p>1 tsp mirin<\/p>\n<p>\u00c2\u00bd tsp sugar<\/p>\n<p>Thumb sized ginger cut up into matchsticks<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Directions<\/strong><\/p>\n<p>1. In a pan of boiling water, cook somen for 2 minutes.<\/p>\n<p>2. Drain somen noodles and cool under running cold water.<\/p>\n<p>3. Mix together all dipping sauce ingredients<\/p>\n<p>4. Toss salad ingredients together<\/p>\n<p>5. Bundle somen on top of salad<\/p>\n<p>6. Dip noodles into sauce or drizzle it over everything.<\/p>\n<p><a href=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/06\/IMG_2503.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-4181\" alt=\"IMG_2503\" src=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/06\/IMG_2503-300x225.jpg\" width=\"300\" height=\"225\" srcset=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/06\/IMG_2503-300x225.jpg 300w, http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/06\/IMG_2503-175x131.jpg 175w, http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/06\/IMG_2503-512x384.jpg 512w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>This will be my sayonara recipe as I\u00e2\u20ac\u2122ll be departing this food haven we call Japan (read more on <a href=\"http:\/\/www.hyogoajet.net\/hyogotimes\/2014\/07\/watn-where-are-they-going\/\">Where Are They Now<\/a>). But you\u00e2\u20ac\u2122re in for an upgrade: my dear, foodie friend Helen Yuan will be kindly inviting you into her kitchen to share all her favourite recipes from August.<\/p>\n<p>That\u00e2\u20ac\u2122s all folks.<\/p>\n<p>Cherie Pham<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; \u00e2\u20ac\u0153Atsui\u00e2\u20ac\u009d needn\u00e2\u20ac\u2122t be the only word you use this summer to make small talk in the staff room. Make this easy peasy Japanesey somen lunch and you\u00e2\u20ac\u2122ll be bantering about bentos till school\u00e2\u20ac\u2122s out. Somen noodles are made of wheat flour and are usually served cold. With an easy dipping sauce, they can be&#8230;<\/p>\n","protected":false},"author":79,"featured_media":4180,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false},"categories":[8,404,103],"tags":[],"jetpack_featured_media_url":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/06\/IMG_2502-e1404278624315.jpg","_links":{"self":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/4248"}],"collection":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/users\/79"}],"replies":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/comments?post=4248"}],"version-history":[{"count":0,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/4248\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media\/4180"}],"wp:attachment":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media?parent=4248"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/categories?post=4248"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/tags?post=4248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}