Cold Cucumber Noodles

By gwendee1

Ingredients

• 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
• 2 12 oz packages of tomoshiraga somen noodles
• 1 seedless cucumber, julienned
• hard boiled eggs, for serving

Preparation

Step 1

1.In a medium bowl, whisk to combine the chicken broth, soy sauce, rice vinegar, fish sauce, sriracha, sesame oil, and scallion. Set this aside.
2.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.
3.Plate the noodles with the julienned cucumber and the hard boiled eggs, and pour over the sauce. Mix it up and enjoy!