This is a hot-weather snack traditionally served in boxes lined with bamboo-slatted mats called zaru. If you haven’t any, drain your noodles extra well and serve them mounded on chilled flat glass plates.
Combine the dipping sauce ingredients in a small saucepan and heat through, stirring to dissolve the sugar. Chill the sauce well.
Dry roast the laver over direct medium heat for 1 minute or so. Fold it several times and crumble it in a clean, dry cloth. Sprinkle some of the crumbled laver over each mound of noodles. Serve the noodles at room temperature with individual cups of dipping sauce. Provide condiments in a serving dish or in separate small dishes, to add to your dipping sauce at the table. Dip your noodles, a few at a time, and eat.
© 1986 Elizabeth Andoh. All rights reserved.