Somen noodles are readily available in specialist Japanese and Chinese supermarkets in the UK and are usually bought dried. Due to their thin shape, they're quick to cook and make a great speedy meal.

There’s rich history, rituals, and ingredients behind the three ubiquitous types of Japanese noodles. Here’s how to make ramen, soba, and udon like the chefs who have perfected the crafts.

With so many types of Japanese noodles, it’s important to know the difference for the best, most delicious results. These noodles are, clockwise from left, ramen, udon, soba, somen and shirataki.

Place the noodles in a glass or pottery serving bowl. Add the ice and enough water to mostly cover the noodles. Chill for at least 3 to 5 minutes before serving.

Ingredients 1 package fresh yakisoba noodles 1/2 yellow onion 1 large carrot 1 cup mushrooms (white button, shiitake, trumpet or cremini will all work) 1/4 green cabbage 2 sprigs green onions 2 ...

I’m finally getting Japanese noodles straight. And, since I’m going to the trouble, you may as well come along for the ride. After all, you don’t want to find yourself standing in the ...