Click here to return to Home Page Click here to return to Home Page
 
Click here to return to Home Page
  The Author 

  Links 

 Contact   
 Seasoned Cooking  Food Wares  Noteworthy  Epicurean Travels

 
 
 Menu Menu Archive  Salad of the Month   Soup of the Month  Food Bites  
 
     

 



powered by FreeFind

 

     Salad Archive  

Somen Noodle Salad

Somen noodles are very thin Japanese wheat noodles that cook in just minutes.  Char Siu Chinese roast pork is easy to find in any Chinatown community or your at a local Chinese restaurant. The kamaboko can be found wherever Japanese ingredients are sold and most likely it will be frozen. 

Somen noodle salad was always a favorite to take to a party when we lived in Honolulu and it will be a delightful change from regular salads or as a buffet dish no matter where you live!  If not serving  immediately, keep the ingredients as cold as possible and toss the noodle salad with the dressing just before serving.

 

Somen Noodles by Kame Iceberg Lettuce Char Siu
Fresh Eggs Hothouse Cucumber Kamaboko
Fresh crabmeat Scallions Watercress

 

2 - 9 oz.   Packages somen noodles, cooked & rinsed with cold water, drained well
½ head   iceberg lettuce, shredded into thin slices
½ lb.   char siu sliced into thin strips
2 eggs  seasoned with s&p, cooked into an omelet, and sliced into julienne strips
1   hothouse cucumber, peeled, seed removed and sliced into thin 2-inch strips
1 pkg.   kamaboko, sliced into strips (optional)
1 can  (or 8 oz. fresh) crabmeat, shredded
scallions, thinly sliced white and green part
2 cups   fresh watercress - leaves with partial stems, washed and dried

Dressing

Rice Vinegar Sesame Oil Soy Sauce (Shoyu) Sesame Seeds

 

1/3 cup   rice vinegar
1 Tablespoon   vegetable oil
1 Tablespoon   sesame oil
½ cup   soy sauce
¼ cup   sugar
2 Tablespoons   toasted sesame seeds

In a large bowl, combine cooked somen noodles, lettuce, char siu, omelet, cucumber, kamaboko, crabmeat, green onions and watercress; toss lightly. In a small mixing bowl, blend together rice vinegar, vegetable oil, sesame oil, soy sauce, sugar and toasted sesame seeds. Pour dressing over salad; toss lightly. Garnish with Chinese parsley (cilantro) and sliced water chestnuts. 

Cilantro (Chinese Parsley) Sliced Water Chestnuts

Yield: 10 servings

 

 

 

 

 
 
           
 Menu Menu Archive  Salad of the Month   Soup of the Month  Food Bites