Kishimen are of Japanese origin that are broad and flat udon noodles, consisting of water, flour, and salt. It literally means noodle of go stone (game pieces of Japanese chess). It may be enjoyed in hot broth or cooled, and most recently as a pasta.
Ingredients (serves 2)
Kishimen noodles
Soba dipping sauce (1 cup)
Sesame seeds (1 tsp)
Green onion (1 chopped)
Nori Komi Furikake (1 tsp)
Wasabi paste (1-2" strip)
Ice
Soba dipping sauce (1 cup)
Sesame seeds (1 tsp)
Green onion (1 chopped)
Nori Komi Furikake (1 tsp)
Wasabi paste (1-2" strip)
Ice
Directions
Kishimen noodles can be found in most Asian markets. One pack shown above usually can feed 3 or 4 people. Chop the green onion fully, white and green parts. Wasabi paste, soba dipping sauce, and nori can also be found in any Asian market and you can use your choice of brand! Not shown is the sesame seeds.
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Mix the 1 cup soba dipping sauce, chopped green onions, 1 tsp sesame seeds, 1-2" wasabi paste (depending how spicy you want it), and 1 tsp nori in a serving bowl and mix it all together. Afterwards, start boiling the noodles. It should cook around 7-8 minutes but follow the packaging instructions.
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Drop some ice in a strainer, then pour the noodles into the strainer with cold running water to cool down the noodles. By cooling it quickly, the noodles can maintain its buoyancy texture.
Here's a video showing how it's done.
And that's it! Very simply, serve with some ice to keep it cold and start dipping away.
