Cook with Aloha - Somen Noodle Salad

SALAD OF THE MONTH

Somen noodles are white Japanese wheat flour noodles and, although they are used a lot in soups, they make a great cold noodle salad. With the continuing increased interest in all styles of Asian cooking, it shouldn't be too difficult to find Somen noodles in your local supermarket or at an Asian grocery store near you.

When we lived in Hawai'i, this salad was always a staple at beach and backyard picnics. It was my favorite salad to bring to someone else's picnic - easy to assemble - but just remember to add the dressing just before serving so the noodles don't get soggy.

Somen Noodle Salad

2 - 9 oz. Packages	somen noodles, boiled, rinsed with cold water and well drained
½ head	iceberg lettuce, shredded into thin strips
½ lb.	char siu (Chinese roast pork) sliced into strips*
2 egg	omelet, cut into julienne strips
1	Japanese or English cucumber, sliced into thin julienne strips**
1 pkg.	kamaboko, (Japanese loaf of pureed steamed fish) sliced into strips (optional)
1 can (1/2 lb)	crabmeat, shredded
5	scallions, thinly sliced
2 cups	fresh watercress, cut in 2 inch pieces
1/3 cup	rice vinegar
1 Tablespoon	vegetable oil
1 Tablespoon	sesame oil
½ cup	shoyu (soy sauce)
¼ cup	sugar
2 Tablespoons	toasted sesame seeds
	Garnish top of noodle salad with chopped fresh cilantro and sliced water chestnuts

In a large salad bowl, (or use a large aluminum foil roasting pan) combine cooked and drained somen noodles, lettuce, char siu, egg strips, cucumber, kamaboko, crabmeat, green onions and watercress and toss lightly. In a small bowl or glass jar with a lid, blend together vinegar, vegetable oil, sesame oil, soy sauce, sugar and toasted sesame seeds. Just before serving, pour dressing over salad; toss lightly. Garnish noodles with cilantro and sliced water chestnuts.

Yield: 10 servings

*you can buy roast pork in any Chinese restaurant. Alternatively, use strips of ham.

**if using a regular cucumber, remove all seeds before cutting into julienne