Japanese Somen Salad Recipes

SOMEN SALAD

Steps:

• Bring a large pot of water to boil and cook somen noodles according to package instructions (usually around 2 minutes).
• Drain cooked somen and immediately dunk in ice water to cool.
• Prepare your vegetables and kamaboko if you haven't already, slicing them thinly.
• Make omelette: using one egg at a time, lightly beat the egg in a bowl, then pour into a heated and oiled skillet on stovetop. Cook over medium heat until the thin omelette is cooked through and remove to a cutting board. Repeat with the other egg.
• When the omelettes have cooled down, slice into thin ribbons.
• Assemble your somen salad by placing drained somen at the bottom of a large bowl. Arrange your sliced and shredded toppings on top of the noodles (in any pattern or formation you like).
• Make salad dressing by mixing sugar, rice vinegar, oil, sesame oil, and soy sauce together until homogenous (I like to shake it in a mason jar).
• Pour dressing over arranged salad and top with green onions. You can serve your salad like this, allowing guests to choose toppings as they like, or you can mix the salad together before serving. Somen salad is best eaten the day it is made.

SOMEN SALAD

Steps:

• First step is to prepare all the toppings. Thinly slice the kamaboko (or can use char siu, ham, or Spam). Julienne the cucumber and carrot. Chop the green onions. Scramble the eggs, let cool, and then thinly slice.
• Second step is to prepare the sauce. Put the chicken broth, sugar, rice vinegar, soy sauce, and sesame oil together in a small saucepan. Bring to a boil, stir to dissolve the sugar. Pour in a small bowl and set aside.
• Now cook the somen noodles. Bring water to a boil. Slice in the two bundles of dried somen noodles and cook for 3 minutes. Drain immediately and rinse with cold water (this stops the somen from cooking and cools the noodles).
• Then it is time to assemble! Divide the somen noodles between two bowls and top with the kamaboko, cucumber, carrots, green onions, and egg. Use as much or as little of the toppings as you prefer. Sprinkle sesame seeds on top.
• Pour the sauce all over the noodles/toppings. Mix with chopsticks and eat. Enjoy ^_^

JAPANESE SOMEN SALAD WITH SWEET AND SOUR DRESSING

Steps:

• Cook somen noodles. In a medium pot, boil water over medium-high heat and add dried somen noodles. When the water begins to bubble and foam, quickly add 3/4 cup of cool water. Continue to cook somen noodles and bring to a boil once more. Add another 3/4 cup of cool water. Turn off heat. Drain somen noodles and rinse with cold water. Cover with plastic wrap and set aside in the refrigerator to chill.
• Prepare the dressing for the somen salad. In a small bowl, combine sugar and rice vinegar. Mix well. Heat the rice vinegar and sugar mixture in the microwave oven for 10 to 15 seconds until the sugar dissolves. Next, add Memmi Noodle Soup Base and canola oil. Allow the dressing to cool.
• Make kinshi tamago or thinly sliced Japanese egg omelet.
• Slice iceberg lettuce into long thin pieces and cucumbers into julienned pieces. If using green onions as a garnish, thinly slice these on the diagonal for a beautiful presentation.
• Slice the fish cake by first making horizontal slices to create fan-shaped pieces. Next, make julienne pieces by cutting each kamaboko vertically, so that each piece has a touch of colorful pink.
• Chop store-bought pre-cooked BBQ charsiu pork into bite-sized pieces. Or substitute with shredded chicken, ham slices, or cooked shrimp.
• Assemble somen salad in a shallow platter. On the bottom of the platter, spread somen noodles. Next, layer with lettuce and cucumber. Top with BBQ charsiu pork, and then garnish with kinshi tamago (thin Japanese egg omelet), green onions, and roasted sesame seeds. Before serving, pour dressing over and serve immediately.

JAPANESE SOMEN SALAD

Steps:

• 1. Cook somen noodles as directed in package when cooked place in a colender and run cold water over the noodles and let drain.
• 2. The dice the char su, cucumbers, leaf onions.
• 3. thinly slice the lettuce.
• 4. place the 3 eggs that have been slightly beaten in a medium heated skillet with oil and cook one side then flip over to the other side to cook.
• 5. take the cooked eggs out when done and cut into strips.
• 6. If you want the nori in it. cut the nori into small pieces.
• 7. NOW YOU ARE READY TO PUT TOGETHER YOUR SALAD!
• 8. Take out your platter and add the cooked somen noodles to cover the platter.
• 9. add in layers the lettuce, cucumbers, char su pork, nori, egg strips and leaf onion.
• 10. When ready to serve pour the dressing over it. Dressing recipe is listed below.
• 11. DRESSING: This needs to be made the night before you are going to use so the flavors blend.
• 12. 1/2 cup Japanese rice vinegar 1/2 cup shoyu sauce (soyu) 1/2 cup sugar ( I used brown sugar) 1/2 teaspoon sesame oil 3/4 teaspoon toasted sesame seeds
• 13. Place all in a small jar and shake up to mix well. Store in the refregerator untill ready to use.

HAINAN NOODLES/JAPANESE SOMEN SALAD

Steps:

• Sauce:.
• In a small bowl, mix rice vinegar, vinegar, and soy sauce together.
• Add sugar to taste.
• Noodles:.
• Boil water with vegetable oil.
• Put the noodles in the boiling water and cook for two minutes or until the noodles hand from your chopsticks.
• Pour noodles in a colander to drain the water.
• Put drained noodles in another large bowl and add add cold tap water or ice; Let noodles cool.
• Prepare toppings and sauce.
• Put the noodles in a serving bowl and top it off with your favorite toppings.
• Pour sauce on the noodles and enjoy!