In Japan, during warm summers, chilled noodle dishes are very popular. I generally forget about cold noodles until I visit my mother or my little Japanese grandmother on a hot day. When I visit either of them in the summer, I am stuffed with large amounts of my grandmother's ice noodles.
There are many different ways to make ice noodles or chilled noodles in Japanese cuisine, although most dishes involve some sort of noodle (somen, udon, chukamen, etc.) that is cooked and then rinsed in cold water until it is cool. My grandmother uses regular boxed spaghetti noodles, and rinses them. I use whole wheat noodle, and do not rinse them. I like to save as many nutrients as I can, so I let them chill in the refrigerator. Also, by letting them cool in the refrigerator, I can make them a day in advance.
Ice noodles also generally have some sort of savory sauce. Our family makes one that is slightly sweet and heavily flavored with soy sauce. But other chilled noodle dishes sometimes use a sesame sauce or a dashi sauce. Some use a splash of rice wine vinegar. I think my grandmother's original recipe might have used sesame oil and rice wine vinegar. But since she married a poor American, I think she kind of gave up on using these more expensive ingredients and started using just chicken broth, water, soy sauce, and sugar.
Anyway, sorry for the family history! My favorite way to eat ice noodles is to drench them in sauce and put thin sliced cucumber, green onions, and egg on top. Very yummy. For more detailed instructions, you can see the recipe on my website. But I'll warn you, this is one of those dishes that doesn't have a set recipe. We've always just made it by eyeballing the ingredients, then tasting and smelling to see if the ratios are right. It's a fun recipe to play around with and experiment with. http://www.examiner.com/x-24872-St-Louis-Budget-Meals-Examiner~y2010m6d7-Dinner--Ice-noodles
The picture is a little blurry. Sorry.