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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Somen Salad Recipe

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This recipe for Somen Salad is from The Cruz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  


2 pkg somen noodles, boiled and drained
4-6 eggs, mix well, fry, pat dry of oil and cut into strips
shredded lettuce - iceburg
l block kamaboko (fish cake) sliced thin - I use the pink kamaboko for the color
Pork char siu cooked purchased from Chinese market/restaurant, chopped
green onion, chopped

Sauce: 4 tbsp sesame seeds
4 tbsp white sugar
1/4 c. veg. oil & splash of sesame oil
6 tbsp white vinegar
4 tbsp soy sauce- Yamasa just not Kikoman
Directions:
Directions:
Mix together sauce, shake well, pour over salad before serving.

Layer lettuce, then noodles then the rest of ingred. Pour on sauce right before serving.
Personal Notes:
Personal Notes:
I make this the day before, keep in fridge then add sauce just before serving. You can also make the noodles day before, keep in fridge, then before layering run water through them cause they get all stuck together. Drain noodles well.

This is a salad everyone just pounds through it's so good. It also is really pretty.

 

 

 

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