Monday, March 31, 2008

Somen Salad

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This noodle salad is bursting with flavors and textures. It is so colorful that it looks impressive when served. You can get the somen noodles, kamaboko (processed pink and white fish cake) and cha sui at an Asian market. It is truly a meal in itself.

2 packages Somen noodles
Iceberg lettuce, chopped
Cha sui (Chinese style barbequed pork) or ham, sliced julienne
2 beaten eggs, fried and sliced in slivers
1 kamaboko (processed fish cake), cut in slivers
2-3 green onions, chopped

2 T sesame seeds
2 T sugar
1 tsp salt
1/4 cup oil
3 T rice vinegar
2 T soy sauce

Cook the somen noodles according to package directions. Let cool. Beat the eggs and fry until done. Cut the eggs into strips. In a 9x13x2" pan, layer the noodles, then the rest of the ingredients in the order listed. Use enough of each ingredient to cover one layer in the pan. Keep refrigerated until ready to serve. At serving time, pour the dressing over all.

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