Kuala Lampur, July 5 -- Sure our local climate insists that it's summer all year long but even the unlikeliest weather forecasters will admit that it's been rather hot lately (even after it rains, honestly).

When the temperature goes up, I dive into my noodle drawer (yes, I have an actual noodle drawer filled with everything from Italian pastas to rice vermicelli) and dig up a packet of somen.

Yes, it's time for summer noodles, served cold.

Not as common as ramen, soba or udon, somen are thin Japanese wheat noodles traditionally served cold. This makes them a popular choice for refreshing meals during Japan's scorching summer months.

More than that, I always feel that there's a quiet elegance to somen. Fine as silk thread and snowy wh...