These noodles are usually served on ice in large crystal bowls with matching cups for dipping sauce. The tinkling of ice against glass adds another cooling dimension to this hot-weather dish.
In a small saucepan, combine the ingredients for the dipping sauce. Heat it, stirring, until the sugar melts. Chill the sauce.
Put a few ice cubes in a bowl of cold water and add freshly cooked and drained noodles. Let them chill for 2–3 minutes before draining them again.
Put several ice cubes in each of 4 or 5 deep glass bowls. Add cold water to fill the bowls one-third full. Divide the noodles among the bowls and add a few more ice cubes to each if you wish. Garnish with some cucumber rounds and mikan slices and serve immediately with dipping sauce in individual bowls and condiments.
To eat, add whatever condiments you wish to your dipping sauce. Lift out noodles, dip them in the sauce and slurp.
© 1986 Elizabeth Andoh. All rights reserved.