Sōmen

Type of East Asian noodles SōmenAlternative names Somyeon sùmiàn Soomin TypeNoodlesPlace of originChinaRegion or stateEast AsiaMain ingredientsWheat flour Media: Sōmen Regional namesHistorical nameChinese索麵Literal meaningrope noodleTranscriptionsMiddle ChineseMiddle Chinese/sɑk̚.menH/Chinese nameTraditional Chinese素麵Simplified Chinese素面Literal meaningwhite noodleTranscriptionsStandard MandarinHanyu PinyinsùmiànWade–Gilessu4-mien4Korean nameHangul소면Hanja素麵TranscriptionsRevised RomanizationsomyeonMcCune–ReischauersomyŏnJapanese nameKanji素麺KanaそうめんTranscriptionsRevised Hepburnsōmen Sōmen (Japanese: 素麺), somyeon (Korean: 소면; Hanja: 素麵), sùmiàn (Chinese: 素麵) or soomin (Okinawan: 素麺) is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese sōmen is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later use. This is distinct from a similar thin noodle, hiyamugi, which is knife-cut. In Japan, sōmen is usually served cold with a light dipping sauce called tsuyu. South Korean somyeon may be ea