Comments on: Thin wheat flour noodles

By: cjenifer

cjenifer — Tue, 31 Aug 2010 18:15:05 +0000

I have Japanese noodles. It says “tomoshiraga somen.” is this the same thing?

By: Maangchi

Maangchi — Fri, 07 May 2010 22:58:04 +0000

I can almost hear you chopping vegetables, chop chop chop! : )

By: fridabag15

fridabag15 — Fri, 07 May 2010 22:41:39 +0000

I’ve made Jjajangmyeon with those exact noodles and it still came out tasty…Uh oh! Now I’m hungry and I want to make some jjajangmyeon. Got to go!!! *Runs to the kitchen and starts chopping vegetables and pork*

By: Maangchi

Maangchi — Tue, 19 Jan 2010 06:43:19 +0000

Somyeon is my favorite noodles. I use it when I make noodle soup or bibimbguksu (mixed noodles with spicy seasoning).

To make tasty jjajangmyeon and jjampong, these noodles are usually used.
http://www.maangchi.com/ingredients/jja-jjang-myun-noodles

But who would care if you use the thin noodles in jjajangmyeon or jjampong? Try it out. Thank you for your question!

By: sirdanilot

sirdanilot — Mon, 18 Jan 2010 11:03:19 +0000

With difficulty I deciphered the Korean letters (using an online hangul chart) on a random bag of noodles I bought at the Korean store: it says GUKSU SOMYEON. Can I use these only for Kongguksu like it says on this page or can I put them in Jajangmyun, Jam Pong, etc. as well? Because I don’t really like the idea of cold noodles (not to mention it’s winter here!).