Somen Salad
Ingredients
1 9oz pkg. somen noodles
1/2 head of lettuce, shredded
1 C (8oz) Char siu pork or ham, julienne
2 eggs + 1-2 tsp sugar, cooked into thin sheets, julienne
1 pkg of kamaboko, julienne
3 stalks green onions, chopped
1 small cucumber, julienned
1/2 carrot, julienned
Dressing
1/4 C Sugar
1/4 C Shoyu
1/4 C Rice vingar
1 C Chicken broth
2 tbsp sesame oil
Alternate Dressing: http://kapalama.ksbe.edu/foodservices/recipes/somen_salad.html
3/4 cup Japanese vinegar
3/4 cup soy sauce
3/4 cup sugar
1 tsp sesame oil
1 tst toasted sesame seeds
Alternate dressing (source: https://youtu.be/J2fGFoWE31E)
Directions
1 9oz pkg. somen noodles
1/2 head of lettuce, shredded
1 C (8oz) Char siu pork or ham, julienne
2 eggs + 1-2 tsp sugar, cooked into thin sheets, julienne
1 pkg of kamaboko, julienne
3 stalks green onions, chopped
1 small cucumber, julienned
1/2 carrot, julienned
Dressing
1/4 C Sugar
1/4 C Shoyu
1/4 C Rice vingar
1 C Chicken broth
2 tbsp sesame oil
Alternate Dressing: http://kapalama.ksbe.edu/foodservices/recipes/somen_salad.html
3/4 cup Japanese vinegar
3/4 cup soy sauce
3/4 cup sugar
1 tsp sesame oil
1 tst toasted sesame seeds
Alternate dressing (source: https://youtu.be/J2fGFoWE31E)
1/2 C shoyu
2 Tbsp rice vinegar
1/3 C sugar
1 Tbsp sesame oil
2 Tbsp water
1 Tbsp sesame seeds
Directions
- Dressing: Blend all ingredients and refrigerate.
- Cook the noodles. Put cooked noodles on a serving platter, in small bundles.(grab a bunch of long noodles and arrange each bunch in a round bundle) until you use all the noodles.
- Arrange rest of ingredients over noodles in order given.(at this point you can refrigerate for no more than 24 hours.)
- Pour dressing on noodles just before serving.