Somen Noodle Sauce
Bright lime-soy dressing for somen or any pasta. Ready in minutes with pantry staples, plus tips for swaps, storage, and serving.
This is a personal favorite. It's quick and easy, and adds a light Asian twist to any pasta.
Submitted by: Laurie from Ithaca, New York
Yield: 2 servings
- Make a quick lime-soy sauce by whisking lime juice, brown sugar, ginger, soy sauce, and olive oil for hot or cold noodles.
- Swap ingredients easily: use tamari or coconut aminos for gluten-free, sesame oil for more Asian flavor, or add proteins and veg for a full meal.
- Store sauce in the fridge up to 2-3 days, keep sauce separate from noodles when possible, and taste-adjust salt or sweetness before serving.
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Preparation Instructions:
Juice the lime. Stir in the brown sugar and ginger until dissolved with no lumps. Add the soy sauce and the olive oil.
Toss with hot or cold somen noodles, or any type of pasta.
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Frequently Asked Questions
How many servings does this recipe make?
This makes roughly 1/4 to 1/3 cup of sauce, enough for about 2 to 4 servings depending on how saucy you like your noodles. Use about 1 to 2 tablespoons per serving as a guideline. Double or triple the ingredients to serve more people.
Can I use this sauce with other noodles or pasta?
Yes. It works well with somen, soba, spaghetti, rice noodles, or cold pasta salads. The bright lime and soy flavors pair with both hot and chilled preparations.
How do I make the sauce gluten-free?
Replace regular soy sauce with tamari or coconut aminos to make it gluten-free. Taste as you go because those swaps can be less salty or sweeter than standard soy sauce.
Can I substitute sesame oil for olive oil?
Yes. Toasted sesame oil adds a stronger, more authentic Asian flavor. Use a little less if it is very strong. You can also mix olive oil with a splash of sesame oil for a milder result.
How should I store leftover sauce and how long does it keep?
Keep the sauce in an airtight container in the refrigerator for 2 to 3 days. Store the sauce separately from noodles to avoid sogginess. Freezing is not recommended because citrus and oil change texture and flavor.
Can I make the sauce ahead or scale the recipe?
Yes. Make it ahead and refrigerate; stir or shake before using. The recipe scales easily — double or triple all ingredients, then adjust lime and soy to taste after mixing.
What are easy ways to customize the sauce?
Add minced garlic or a pinch of chili flakes for heat, a teaspoon of grated lime zest for brightness, or a spoonful of peanut butter for creaminess. Toss in sliced scallions, shredded carrots, cucumber, toasted sesame seeds, or cooked protein like tofu, shrimp, or chicken to make a full meal.
How many servings does this recipe make?
This makes roughly 1/4 to 1/3 cup of sauce, enough for about 2 to 4 servings depending on how saucy you like your noodles. Use about 1 to 2 tablespoons per serving as a guideline. Double or triple the ingredients to serve more people.
Can I use this sauce with other noodles or pasta?
Yes. It works well with somen, soba, spaghetti, rice noodles, or cold pasta salads. The bright lime and soy flavors pair with both hot and chilled preparations.
How do I make the sauce gluten-free?
Replace regular soy sauce with tamari or coconut aminos to make it gluten-free. Taste as you go because those swaps can be less salty or sweeter than standard soy sauce.
Can I substitute sesame oil for olive oil?
Yes. Toasted sesame oil adds a stronger, more authentic Asian flavor. Use a little less if it is very strong. You can also mix olive oil with a splash of sesame oil for a milder result.
How should I store leftover sauce and how long does it keep?
Keep the sauce in an airtight container in the refrigerator for 2 to 3 days. Store the sauce separately from noodles to avoid sogginess. Freezing is not recommended because citrus and oil change texture and flavor.
Can I make the sauce ahead or scale the recipe?
Yes. Make it ahead and refrigerate; stir or shake before using. The recipe scales easily — double or triple all ingredients, then adjust lime and soy to taste after mixing.
What are easy ways to customize the sauce?
Add minced garlic or a pinch of chili flakes for heat, a teaspoon of grated lime zest for brightness, or a spoonful of peanut butter for creaminess. Toss in sliced scallions, shredded carrots, cucumber, toasted sesame seeds, or cooked protein like tofu, shrimp, or chicken to make a full meal.
Hi Samantha,
You can simply whisk the ingredients together “cold.”
However, you could also gently simmer this for a couple minutes to marry the flavors of the dipping sauce. Let it cool before serving.
Somen sauce
Do I need to cook all this or does it all go in “cold” or unheated?
Then dip and eat?
Thanks!
Sounds delicious and so easy! I’m going to try this very soon!