Did you know that there's a Japanese noodle that is thicker than somen but not as thick as udon? It's called Hiyamugi.
It's the package on the right.
Here's a closeup of both so that you can see the difference.
It's not as fragile as somen and takes a skosh bit longer to cook.
I boil it for around 3 to 4 minutes. Sometimes I put it in my Vietnamese Tomato Noodle Soup instead of the pho noodles.
7 comments:
I love. noodles! I have a Somen recipe and if I mess up for cooking time and it’s over cooked then it’s bleh. That thicker noodle might be better to use.
I never knew that! Thanks for sharing. Learn something new everyday.
Izsmom
I like cooking somen because it is fast!
I have neva figured out dat noodle thing. But I know spaghetti is not da same ting! ; )
Susan, somen noodles cook so fast that yah, it can be ruined if not paying attention.
Izsmom, it works out good in soup.
Kat, I agree!
Mark, LOL.
Hmmmm... looking good.
oh i wonder if it's as good as the one Michele used to get. I can't find it anymore (the one in the blue package). Maybe I'll try this one now
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