Cold Somen Noodles

Cook the somen noodles: Bring a large pot of water to a boil. You do not need to salt the water. Also, it's important to use plenty of water so the water stays boiling when you add the dried noodles. Cook the noodles for 1 to 1½ minutes, according to the package instructions. I usually undercook slightly. Stir the noodles with chopsticks to prevent sticking. Drain the noodles in a colander immediately. Using your hands, gently knead the noodles while rinsing them under cold running water. This helps to remove the excess oil used to make super thin noodles.

Make tsuyu, the dipping sauce: Combine the mentsuyu, water, and ice cubes. Serve with the dipping sauce, garnishes, and optional toppings.

Here's a list of optional toppings and garnishes: shredded thin omelette, chicken chashu, tofu, satsuma age (fried fish cake), julienned ham, cherry tomatoes, julienned cucumber, blanched and sliced okra, simmered shiitake mushrooms, sesame seeds, shredded nori seaweed, tenkasu or agedama (tempura scraps), grated daikon, yuzu kosho.