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Cold somen noodles served with shabu shabu pork, cucumber slices, and a savory dipping sauce! This is the most refreshing noodle recipe that your whole family will love. Perfect for a light lunch or dinner in the summer.
Pork Shabu Shabu and Cold Somen Noodles with Sesame Miso Sauce
INGREDIENTS
- 1 Persian/Japanese cucumber
- 1 tomato
- 6 oz thinly sliced pork loin
- 1 Tbsp sake (for cooking pork)
- 7 oz dried somen noodles (4 bundles)
Sesame Miso Sauce
- 1 knob ginger
- 1 Tbsp toasted white sesame seeds
- 1 Tbsp miso (I used Hikari Miso Organic Barley Miso)
- 1 tsp sugar
- 1 Tbsp rice vinegar
- ½ tsp sesame oil (roasted)
- ¼ cup mentsuyu/tsuyu (noodle soup base)
- ½-¾ cup water (adjust to your liking as each type/brand of miso has different saltiness)
INSTRUCTIONS
- Gather all the ingredients. Freeze the thinly sliced pork for 10 minutes (so it's easy to cut).
To Make Sesame Miso Sauce
- Grate ginger. You'll need about 1 tsp.
- Grind sesame seeds in Japanese pestle and mortar.
- In a small bowl, add sugar and miso and whisk well to combine.
- Add rice vinegar and sesame oil and mix.
- Add the ground sesame seeds and mentsuyu.
- Add water and whisk all together. Chill the sauce in the refrigerator until ready to serve.
To Prepare Ingredients
- Peel the cucumber skin into a stripe pattern. Cut the cucumber into thin slices.
- Cut the tomato into wedges.
To Cook Pork Shabu Shabu
- Cut the half-frozen pork slices into smaller pieces. Bring a medium pot of water to a boil. Once boiling, add sake.
- Cook the thinly sliced pork in 3 batches until no longer pink. Make sure each slice is separated (especially if you freeze for 10 minutes) and do not overcook as pork gets tough.
- Once the pork is cooked, remove it from the pot and put it in the ice bath. When the pork is chilled, transfer to the serving plate along with cucumber slices and tomatoes.
To Cook Somen Noodles
- Bring a large pot of water to a boil. Remove all the wrappings from the somen noodles first as all the somen should go into the boiling water at the same time.
- Cook the somen noodles for 1.5-2 minutes (my favorite Ibonoito brand requires 1.5 minutes). Mix the noodles occasionally, making sure they are not stuck on the bottom or the sides of the pot.
- Drain the noodles into a sieve and run cold water.
- Once noodles are cold enough to handle, wash them as if you are washing your clothes. You need to knead/massage the noodles to get rid of the oil. When you finish, drain well.
- Serve the noodles on a plate and put the sauce in a small bowl.
- Dip pork shabu shabu, cucumber, and noodles in the sauce to enjoy!
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for 2-3 days. However, I do not recommend keeping the noodles as they stick to each other. Make a fresh batch of noodles before you eat. You can use leftover (stuck) noodles in miso soup or make a salad with it (dressing will loosen the noodles).
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