Somen Cold Noodle Salad
Serves 12
Inspired by Hawaiian-island fare, this refreshing noodle salad hits the spot like a beach breeze on a sweltering day. Extra-thin wheat noodles scattered with lettuce, carrots, cucumber, and succulent BBQ pork, all splashed with a soy sauce-rice vinegar dressing. Serve with your favorite summer beverage and put "do not disturb" on while you’re at it.
Ingredients
- 16 ounces somen noodles (extra thin japanese wheat noodles)
- 1/2 head Romaine or iceberg lettuce, thinly sliced
- 2 carrots, shredded (about 1 cup)
- 1/2 Japanese or English cucumber, halved lengthwise and sliced thin crosswise
- 4 ounces Chinese BBQ pork (char siu), sliced into thin matchsticks
- Thin egg omelet, sliced thin (see cooks tip)
- 1 green onion, sliced thin
- 1 tablespoon toasted sesame seeds
DRESSING
- 1/2 cup vegetable oil
- 6 Tbsp Japanese rice vinegar
- 1/4 cup soy sauce
- 1/4 cup granulated sugar
- 2 tsp kosher salt
- Splash of sesame oil
Directions
- Combine all dressing ingredients in a bottle and shake well. Alternatively, whisk everything together in a bowl. Set aside.
- Boil somen noodles according to package instructions. Rinse and drain well.
- Arrange noodles in small piles, side-by-side on serving platter. (This will make it easier to serve.) Top with lettuce. Sprinkle with remaining ingredients.
- Just before serving, pour dressing all over salad.
Cook’s Tips
Ribbons of sliced plain egg omelet is ideal for this. Lightly beat 3 eggs, season with salt, then work in batches to fry a thin layer of eggs in a touch of vegetable oil. Repeat until you have cooked it all, then slice into ribbons for the salad.
Nutrition
Amount Per Serving (based on 12 servings)- Calories: 310
- Fat: 0 g
- Saturated Fat: 2.5 g
- Trans Fat: 0 g
- Cholesterol: 55.0 mg
- Sodium: 1400.0 mg
- Carbohydrates: 37.0 g
- Fiber: 3.0 g
- Added Sugars: 5.0 g
- Sugar: 0 g
- Protein: 9.0 g