Somen (Cold Noodles) For Two - cooking recipe

Ingredients

Dipping sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
2 asian red peppers (minced)
3 tablespoons dashi (tsuyu, a cold noodle dipping sauce works best)
1 cup lime juice (freshly squeezed, I used the juice of a local citrus, shikwasa)
Dip Items
1 avocado (sliced)
1/2 cucumber (julienned)
1 cup frozen shrimp (shells removed)
3/4 cup kamaboko (julienned)
2 tablespoons pickled ginger
2 tablespoons scallions (chopped)
5 sheets nori (dried seaweed sheets, julienned)
140 g pasta (somen is best for this recipe)
Additional items
4 cups ice

Preparation

Combine sesame oil, soy sauce, red peppers, tsuyu, and lime juice.
Mix well and refrigerate.
Chop and plate dipping items on a platter.
Steam shrimp.
Prepare somen according to directions (takes about 3 minutes once water is boiling).
Rinse under cold water in a strainer.
Place in a large bowl of ice.
Serve with platter and dipping sauce.
To eat, simply place a small quantity (about 1/5 cup) sauce in a small bowl or medium size glass and add the noodles and other ingredients.
***Reserve some of the dipping sauce for occasionally refreshing the dipping vessel fluid, which becomes slightly diluted from the noodle liquid.