Hey there! If you’re looking for a super quick and refreshing noodle dish, this Korean Somen Noodle Salad with Soy Sauce is one of my go-tos. It’s cold, it’s salty-sweet, and it comes together in no time.
Perfect for warm days or when you just want something light and slurpable. My kids love it with a hard-boiled egg on top, and I love how easy it is to toss together with stuff we usually already have at home. Let’s make it!
🌟 Why I Love This Recipe
This one’s close to my heart. I first had this noodle salad during a summer trip to Korea with my aunt. We were sweating from the heat, and she pulled together this cold noodle bowl in 10 minutes flat. It was magic.
- Super quick: 10 minutes, tops.
- Kid-friendly: Mild flavors, soft noodles.
- Customizable: Add veggies, egg, or even protein.
- Great cold: No reheating stress.
- Meal-prep friendly: Tastes even better after sitting a bit.
🛒 What You’ll Need
- 6 oz dry somen noodles
- 1 small cucumber, julienned
- 1 medium carrot, julienned
- 2 green onions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon toasted sesame seeds
- Optional: 2 soft or hard-boiled eggs, halved
- Optional: shredded seaweed (nori strips)
👩🍳 Tools You’ll Need
- Medium pot
- Strainer
- Mixing bowl
- Small whisk or fork
- Sharp knife
- Cutting board
- Measuring spoons
🔁 Substitutions and Variations
- No somen? Use angel hair pasta or soba.
- No cucumber or carrot? Try shredded lettuce or bell peppers.
- Want protein? Add tofu, chicken, or shrimp.
- No sesame oil? Sub with olive oil + a few sesame seeds.
- No rice vinegar? Use apple cider vinegar or lemon juice.
⏱️ Make-Ahead Tips
- Prep the veggies and sauce up to 2 days ahead.
- Cook noodles, rinse, and store with a touch of oil to prevent sticking.
🍜 How to Make Korean Somen Noodle Salad with Soy Sauce
Step 1: Cook the noodles
Boil water in a medium pot. Add 6 oz of dry somen noodles, and cook for about 3 minutes or according to package directions. Don’t overcook—they’re thin!
Step 2: Rinse and chill the noodles
Drain noodles and rinse under cold water until completely cool. Drain well and shake off excess water.
Step 3: Prep the veggies
Julienne 1 cucumber and 1 carrot, and finely chop 2 green onions.
Step 4: Make the soy dressing
In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp sugar until well combined.
Step 5: Assemble the salad
In a large bowl, toss the chilled noodles with the veggies. Pour the soy dressing over and toss again. Top with 1 tsp sesame seeds, optional egg halves, and nori strips.
✅ Pro Tips
- Rinse the noodles well after cooking—this stops the cooking and keeps them springy.
- Chill everything for max refreshment! Even pop your bowl in the fridge for a bit.
- Adjust to taste—like it sweeter? Add a bit more sugar. Spicy? Toss in some gochujang!
- Prep in parts—kids can help mix the sauce or toss the salad.
- Double the sauce to keep on hand for other salads or rice bowls.
🍱 What to Serve With It
- Kimchi or pickled radish
- Grilled chicken or tofu
- Miso soup or a light broth
- Cold barley tea or lemonade
🥡 Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Keep the dressing separate if storing for later—helps keep the veggies crisp.
- Refresh with a splash of soy sauce and a drizzle of sesame oil if needed.
❓ FAQ
Q: Can I make this gluten-free?
A: Yes! Just use gluten-free noodles and tamari instead of soy sauce.
Q: Is this spicy?
A: Not at all—but you can add gochugaru (Korean chili flakes) or sriracha if you want heat.
Q: Can I use other noodles?
A: Yep! Soba or rice noodles work great too.
Q: Do I need to use eggs?
A: Totally optional, but they add nice protein and texture.
🥢 That’s It!
Super easy, right? This is the kind of dish I make when I don’t want to think too hard but still want something fresh and flavorful. I hope your family loves it as much as mine does. If you try it, leave a comment and let me know how it went—or ask any questions! I’m here to help. 💛