Cold Ume Somen

from ButterYum
makes 4 servings


  • 8 ounces Ume Somen (plum noodles) or buckwheat soba noodles 
  • 1/3 cup unseasoned rice vinegar
  • 1/3 cup canola oil
  • 1 tablespoon Sriracha (hot chili sauce)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup fresh cilantro leaves, loosely packed
  • 3 scallions, thinly sliced
  • sesame seeds for garnish


  1. Cook noodles in boiling salted water for 3-4 minutes, stirring frequently, until al dente.  They should be soft enough to eat, but not get mushy.
  2. Rinse noodles in cold water and drain well.
  3. Place noodles in a large bowl and toss with a drizzle of canola oil to prevent them from sticking together.
  4. In a medium bowl, make dressing by whisking together rice vinegar, canola oil, sriracha, toasted sesame oil, sugar, salt, and pepper.
  5. Pour dressing over noodles, veggies, cilantro, and scallions; toss well to coat.  Serve immediately.

Note:  can add thinly julienned veggies if desired (4 cups thinly julienned vegetables (carrots, radishes, zucchini, cabbage, snow peas, cucumbers, bell peppers, etc).