When cooking Japanese noodle dishes, somen is a great choice. Like angel hair is to spaghetti, somen is to udon; thinner and more delicate. Traditionally, somen is mainly used in cold noodle dishes - serve chilled, with ginger and garlic topping, and a soy based dipping sauce. If you\'d like to try them warm, why not in a peanutty stir fry with shrimp and snap peas, or in a soup with dashi stock, shiitake mushrooms, and a splash of sake and soy sauce for seasoning?