Japanese Somen Salad With Sweet and Sour Dressing

Name: Japanese Somen Salad With Sweet and Sour Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese,Asian,Fusion,American
Ingredients: 9 ounces (90 grams) somen noodles, dried, or 1 ream of noodles; 2 cups iceberg lettuce; 1 cup cucumber slices, julienned; 1/2 cup red kamaboko fish cake, julienned; 1 cup ready-to-eat BBQ charsiu pork, or shredded chicken breast, ham, or shrimp; 1/3 cup thin Japanese egg omelet, kinshi tamago, julienned; Green onions, optional; 1/2 tablespoon white sesame seeds, roasted; 1 teaspoon beef base, such as Memmi Noodle Soup Base, or sea salt, to taste; 2 tablespoons rice vinegar; 1 1/2 to 2 tablespoons sugar, or to taste; 1 tablespoon canola oil

A refreshing Japanese somen salad features chilled wheat noodles, assorted vegetables, and BBQ pork, all finished with a tangy sweet and sour dressing.

⭐ 4.4 (13 reviews) Prep: 20 minCook: 15 minTotal: 35 minYields: 4 servings

Category Tags:

Appetizer Lunch Side Dish Salad

Cuisine Tags:

Japanese Asian Fusion American

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Instructions

Start boiling water for somen noodles.
Cook somen noodles, adding cold water twice to prevent boiling over; drain, rinse with cold water, and chill.
Combine sugar and rice vinegar; microwave briefly until the sugar dissolves, then stir in Memmi Noodle Soup Base and canola oil and allow the dressing to cool.
Prepare kinshi tamago (thinly sliced Japanese egg omelet).
Thinly slice iceberg lettuce, julienne cucumbers, and diagonally slice green onions.
Prepare fish cake by first making horizontal fan-shaped slices, then julienning vertically.
Chop BBQ charsiu pork into bite-sized pieces, or prepare a substitute protein.
Assemble the salad by spreading chilled noodles on a platter, layering with lettuce and cucumber, then topping with BBQ pork, kinshi tamago, green onions, and roasted sesame seeds.
Pour the dressing over the salad and serve immediately.