Japanese Cold Noodles

1. 1

   Heat all dipping sauce ingredients in a small saucepan over low heat, stirring, until sugar is dissolved.

2. 2

   Cool sauce, then chill, covered, until cold, about 1 hour.

3. 3

   Bring 2 1/2 quarts water to a rolling boil in a 4-quart saucepan over moderately high heat.

4. 4

   Add noodles and 1 cup more water.

5. 5

   When water returns to a boil, add 1 cup cold water and bring back to a boil.

6. 6

   Simmer noodles until just tender and slightly translucent, about 2 minutes.

7. 7

   Test noodles for doneness by dipping 1 strand in cold water and sampling.

8. 8

   If noodles are not tender, add 1 cup more water and return water to a boil.

9. 9

   Drain noodles in a colander and rinse well under cold water.

10. 10

    Divide noodles among 6 bowls filled with ice and cold water.

11. 11

    Divide dipping sauce among 6 small bowls and serve with accompaniments for flavoring it, then dip each mouthful of noodles in sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.