Cold thin Noodles


Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

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.


Dipping sauce

  • cups dashi (Basic Soup Stock)
  • tablespoons soy sauce, preferably usu kuchi shōyu (light soy sauce)
  • 2 tablespoons sugar
  • tablespoons mirin (syrupy rice wine)


  • 1 small unwaxed cucumber, unpeeled, cut in thin rounds
  • cup canned mikan (sliced Japanese oranges), drained


  • 1 tablespoon grated fresh ginger
  • 1 tablespoon finely chopped fresh shiso (aromatic green leaves of beefsteak plant), when available; if not, 1 teaspoon finely chopped fresh mint or coriander


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.