Monday, July 20, 2009

Somen Salad

Somen Salad is a great choice for a hot night. The noodles can be cooked in just 2 minutes, early in the day, and the whole meal can be assembled and refrigerated several hours before you eat. It looks so festive that it makes a great party dish, as well. More than 20 years ago, I received this recipe from my husband's co-worker, who was from Hawaii

Somen Salad

14-16 oz. package somen noodles, cooked for 2 minutes in boiling water, then cooled
shredded iceberg lettuce
3 slices ham, chopped
2 eggs, scrambled
1/2 a kamaboko, chopped (fish cake) or krab sticks
2 stalks green onion, chopped
1 Japanese cucumber, chopped
1 Tbsp benishoga (red pickled ginger)

2 Tbsp. sesame seed
2 Tbsp. sugar
1 tsp. salt
1/4 cup corn oil
3 Tbsp. rice vinegar
2 Tbsp. soy sauce

Spread cooled somen in 9 x 13" pan. Garnish with remaining toppings. Shake dressing up in a small jar and pour over.

These ingredients make enough for a party-sized serving, although in that case the dressing should be doubled. For a family of 3 next time, I will use the 8 oz. package of somen noodles, and keep the other ingredients and dressing as stated in this recipe. We added miso salad dressing as we ate it, which was delicious!

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