Cold Somen Salad Food

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.

SOMEN SALAD

Steps:

• Scramble the eggs.
• Slice in strips.
• Lay somen inn a 9x13 pan.
• Garnish with lettuce, ham, eggs, kamaboko and green onions.
• Put dressing ingredients in a bottle.
• Shake well and pour over salad.

CHINESE COLD PASTA SALAD

Steps:

• Cook pasta in a large pot of boiling water until al dente. Rinse and drain. Set aside.
• In a large bowl, combine peanut butter, broth, soy sauce, garlic, and crushed red pepper. Mix well. Add pasta, sliced red pepper, scallions, and cilantro; toss to combine. Chill.