This is what my father would eat late at night. Normally, I don't add anything heavy to this, but sometimes, I will add something to give it a kick.The doubanjiang is fairly salty, so this recipe doesn't call for much mentsuyu.In our home, we usually can't consume all the soy milk before the expiration date, so we use the small drink packs for this. Recipe by Hantabaru

I have been eating these since I was a child.Ground sesame seeds, chives, and other seasonings go well with somen noodles too.I recommend myoga ginger. It also goes well with eggplant miso soup (omit the tofu).."Soy Sauce Flavored Ground Meat". Recipe by Yuuyuu0221

I am too busy taking care of my newborn, so most of my lunch tends to be somen noodles, which is easy to prepare.I got tired of the usual mentsuyu sauce, so I prepared this with soy milk and ingredients in my pantry.If you eat with only the basic sauce, it's better to add more miso and soy sauce.The recipe calls for a little less than one serving. Double the recipe if you want lots of sauce or serving to more people. Recipe by Ayapuchi

I had a similar dish at the soba noodle restaurant in my neighborhood and thought the same idea might work with udon.This is just as delicious with somen, hiyamugi, or soba noodles. The ingredients are simple, so I recommend using a good dashi stock. It's also tasty to use diluted mentsuyu (noodle dipping sauce) with additional salt as preferred. Recipe by maepee.

I was thinking of recipes that uses somen noodles for the upcoming summer heat. But the warm noodles could also be served in the winter.Stir frying the wakame with sesame oil enriches the taste and fragrance. Recipe by nin

I love abura-soba, so I tried making a somen version.It might be best to finish boiling the somen a little quicker than usual. You can eat with ra-yu if you prefer You can use green onions or white leek, either is OK! If using white leek, since they're a bit spicy rinse with cold water before serving. Recipe by Kokoa mama

My family has always eaten somen noodles in this way ever since I was little. My father always made it this way for some reason.Enjoy the combination of chilled noodles and warm broth! I used 2x concentrate mentsuyu sauce. Please adjust the sauce depending on how concentrated the mentsuyu sauce you're using is. Add your favorite condiments! Recipe by Taunbi-

I wanted to eat an easy, refreshing lunch. My sesame-loving husband sprinkles on some grated sesame seeds.You can use somen noodles instead of udon noodles. I used lemon juice in the recipe, but you can use sudashi juice, which would be even more delicious. For 1 serving. Recipe by Nagaachu

I was starving one day and wanted to eat something more interesting than regular natto and rice. So I used the things in my fridge to make stir-fried udon noodles.If you like stronger flavors, add a little more mentsuyu.This is a really easy and simple dish!It's delicious enough, but you can add more seasonings and change the taste and toppings to your liking! Recipe by Maa ani

Pepper and natto go surprisingly well together, so I tried adding the combination on somen noodles.Add whatever garnishes you like, such as shiso leaves, myoga ginger or green onion.You can mix everything together and add it on top of the somen noodles.A lot of people have reported in with variations with lots of vegetables added! For 1 serving. Recipe by mimipo

A perfect meal during the hot summer!Top it with whatever you like! Recipe by Cooking S Papa

I was raised watching my grandma make homemade udon noodles, but she was unable to teach me before her mind started slipping, so I jumped over to Sanuki, studied at an udon school, and made udon over and over again. Later, I discovered the Easy Noodles with a Pasta Machine" book by Yamato Oomori, got the idea for the tapioca flour from another Cookpad user. I was able to finally come up with the perfect chewy noodles through trial and error.This is great if you have Sanuki flour! It really does taste different. Using a starch-based flour for dusting will prevent the noodles from sticking. Don't use wheat flour. This is a dough with little water and is hard to form into a ball. The amount of water will vary according to the season, so you can add up to 30 g more water if you like. Add it into the food processor if you do, though. You can use a pasta machine to cut the noodles, but I recommend cutting them by hand if you want to come close to Sanuki udon noodles. Recipe by kapacyan