Prawn and Seaweed Somen Noodles

Prawn and Seaweed Somen Noodles recipe shared by Nikki from MyNutriCounter. The art of noodle making originates in China and it became popular during the Tang dynasty. Sômen noodles (from the Chinese word suomien) were first mentioned in a 13th century cookbook and then a little while later the food was introduced into Japan where it very quickly spread into common use. The recipe that was described talked of exceptionally thin noodles made of wheat dough by attaching them to two ends of bamboo sticks. The dough was coated with vegetable oil just before attaching. The oil helped to stretch the noodle even more thinly. Then the noodles dried in the open air and were cut into 20 centimeters bundles that consisted of about 4,000 noodles each. Nowadays in many parts of Japan sômen noodles are still made in this way.

• Servings: 2

Source: luvmyrecipe.com

Import to my cookbook