[Southeast Asian-Style Somen Noodles with Japanese Condiments and Fish Sauce]
Recently, I’ve often come across recipes on social media and cooking websites that use a simple mixture of fish sauce and water in place of the traditional somen dipping sauce. Intrigued by the unexpected pairing of fish sauce—a staple Southeast Asian seasoning—and somen, one of Japan’s most iconic summer noodles, I decided to give it a try.
Fish sauce is an essential fermented condiment in Thai cuisine. It’s found everywhere—from street stalls to restaurants—and is used daily, much like soy sauce in Japan. Just a dash on a fried egg instantly imparts a distinctly Thai flavor. It's also widely used in Vietnamese cuisine, such as pho, and it is a familiar flavor across Southeast Asia.
This time, I made a “Southeast Asian-style somen noodle dish with Japanese condiments and fish sauce” using ingredients I had in my refrigerator. The main protein is soft-boiled, shredded chicken breast. For condiments, I used cucumber—a typical summer vegetable—along with myoga (Japanese ginger) and shiso leaves.
First, mix water and fish sauce in a bowl and chill in the refrigerator while preparing the toppings. The somen noodles are cooked, then rinsed in ice water and served in the chilled broth. Top with the prepared vegetables and chicken, and finish with a drizzle of homemade sansho oil I made during the sansho pepper season. The refreshing aroma of sansho and the rich umami of the fish sauce make this the perfect lunch for a hot day. For an extra Southeast Asian touch, you can also add pak choi or a squeeze of lime or lemon.
The intense sunlight of this season reminds me of Southeast Asia. When the days are hot, one way to enjoy the heat is to embrace dishes from tropical climates. The donburi and bowl I used are glazed pieces called “Zanzetsu,” made by Seiryugama. Their cool tones and textures enhance the presentation of this chilled somen dish. Try cold somen noodles with fish sauce and Japanese condiments—perfect for the summer heat.
Southeast Asian-style Somen Noodles with Japanese Condiments and Fish Sauce (Serves 1)
Ingredients:
300 ml water
1.5 tablespoons fish sauce
Ice, as needed
100 g somen noodles
1/2 cucumber
1 myoga
2 shiso leaves
1 chicken breast (white meat)
Sansho oil, to taste
Preparation:
1. Combine the water and fish sauce in a bowl and chill in the refrigerator.
2. Julienne the cucumber and shiso, and finely slice the myoga.
3. Boil water in a small pot with a pinch of salt, add the chicken breast, and simmer gently until cooked through.
4. Shred the chicken with a fork, place it in a bowl, pour a bit of the cooking liquid over it, and chill.
5. Cook the somen noodles according to the package instructions, then rinse and cool in ice water.
6. Add ice and noodles to the bowl with the broth. Top with vegetables and chicken, and drizzle with sansho oil.
Seiryugama's Donburi
https://www.shokunin.com/en/seiryu/donburi.html
Seiryugama's Bowl
https://www.shokunin.com/en/seiryu/hachi.html
Reference
https://ja.wikipedia.org/wiki/%E3%83%8A%E3%83%B3%E3%83%97%E3%83%A9%E3%83%BC
