I’ve never had somen before I bought these. I cooked them per package directions and they were delicious, but they kept breaking when I tried to pull some up through my curry. I was able to get a decent bite probably every fourth try. I’m assuming I’m doing something wrong either in cooking them or grabbing bites. Anyone have any insight on how I can do better?
Thanks!
by No_Culture_867
3 Comments
I don’t think somen works well with curry. The curry is likely thick and doesn’t interact well mixed with the somen which can weigh it down, coat it, and make a gummy mixture.
Somen is thin and delicate. Usually served cold and very easy to overcook. When served in liquid it’s usually a very thin broth or noodle sauce
If you want noodles for curry, get udon! Udon is much thicker and will not break.
Somen noodles are thin and delicate and won’t work with curry–you just found out why! Typically they are chilled under cold water, perhaps with ice, as soon as they are done cooking, and served with a concentrated broth you dip them into before you eat. Typically this broth is served with grated ginger and scallions you can add to taste–i like mine with lots of ginger.
You can also serve them in hot broth or a hot soup (with very liquid broth), but this is a tricky proposition since they cook so fast and turn to paste so easily.
Other comments are true but also you likely overcooked these by a good deal. They cook really fast.