Ingredients

The following ingredients have 4 Servings
  • 1/2 cup chicken broth
  • 2 tbsp low sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp fish sauce
  • 1 tbsp sriracha
  • 2 tsp sesame oil
  • 1 scallion (chopped)
  • 24 oz package tomoshiraga somen noodles
  • 1 seedless cucumber (julienned)
  • hard boiled eggs (for serving)

Instruction

  • In a medium bowl, whisk to combine the chicken broth, soy sauce, rice vinegar, fish sauce, sriracha, sesame oil, and scallion. Set this aside.
  • Cook the noodles in salted boiling water according to the package directions. The tomoshiraga somen noodles I used only took a couple minutes. Drain the noodles, and rinse them under cold running water to stop the cooking process and rinse away the excess starch.
  • Plate the noodles with the julienned cucumber and the hard boiled eggs, and pour over the sauce. Mix it up and enjoy!