Somen Salad

Somen are thin Japanese noodles that are usually served cold. Hubby loves it so much, and to quote him, "it is irresistibly delicious." It is a little bit sweet, a little bit tangy, and just when you thought you've tasted it all, a little bit of heat will kick in. Somen is available at your local Asian store.


What you need:

• 4 (or more) bundles of Somen noodles
• 1 cup shredded lettuce
• 1 cup ham, cut into matchsticks
• 1 scambled eggs, cut into strips
• 6 sticks Surimi (imitation crab meat), cut in fine strips
• 2 stalks sliced green onions

For the dressing:

• 1/4 cup Canola oil
• 3 tablespoons rice vinegar
• 3 tablespoons toasted sesame seeds
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 teaspoon salt

What to do:

Cook somen as directed on package. Take note of the time, as overcooking will make the noodles soggy. When cooked, put it on a colander and rinse with cold water to stop the cooking process. Set aside.

Meanwhile, combine all the dressing ingredients in a container with a lid. Close tight and shake well to mix all the ingredients.

Transfer the somen to a platter and put lettuce, ham, surimi, and eggs on the noodles. Pour dressing on the salad and top with green onions. Enjoy!

Tips, Tricks and Tweaks:

1. Traditional somen salad uses Char-Siu instead of ham.
2. After cooking the noodles, it will stick to each other so try adding a bit of sesame oil to it.
3. Experiment! Try scallops or shrimp instead of surimi.

Makes for a good lunch meal too!