Somen Japanese, Somyeon Korean or Sumian Chinese is a very thin noodle made from wheat flour with a diameter of less than 1.3 mm. Noodles are widely used in East Asian cuisine. Japanese somen is made by stretching the dough with vegetable oil, creating thin strands that are air-dried for later use. This is different from a similar thin noodle, hiyamugi, which is cut with a knife. In Japan, somen noodles are usually served cold with a light sauce called tsuyu. In Korea, they are usually served in hot or cold noodle soups. Other names are nyumen in Japanese, for the version served in soup.
Preparation: put in boiling water and cook for about 2 minutes. Rinse the cooked noodles. We add ready-made meals to your favorite dishes.
Ingredients: wheat flour 99%, salt.
Nutritional values in 100g
Energy (kJ) - 1492 kJ
Energy (kcal) - 357 kcal
Fat - 1 g of which saturated 0.3 g
Carbohydrates- 73 g of which sugars 1.7 g
Protein - 12 g
Salt - 1 g
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|Net weight||300 g|
|Protein 100 g||12 g|
|Dietary limitations||Without peanuts, Without celery, Without mustard, Without crustaceans, Without milk, Without mollusc, Without nuts, Without fish, Without sesame, Without sulphites, Without soy, Without Lupines, Without eggs|
|Energy kcal||357 kcal|
|Energy kJ||1492 kJ|
|Cuisine||Asian, Japanese, Korean, Chinese|
|Carbohydrates 100 g||73 g|
|Fats 100 g||1 g|
|Country of origin||China|
|Kompl. Balení ks||48|