Japanese Somen Salad Food
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
Somen salad is extra refreshing on warm days. It's a chilled noodle dish with toppings (like fish cake, cucumbers, carrots, egg), and a flavorful sauce poured all over the noodles. Great to make ahead and serve chilled.
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 15m
Number Of Ingredients 12
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 ^_^
COLD THIN NOODLES IN CHILLED WATER (HIYASHI SōMEN)
Somen (or sōmen) is a very thin noodles served cold which makes it a perfect summer dish. Noodles are served in chilled water and the dipping sauce is also chilled. It is a very simple dish but wonderful to pop in between heavy meals to give your stomach a little bit of a rest.If you use dashi stock made from konbu (kelp), the dish will become a vegetarian dish.
Provided by Yumiko
Categories Main
Time 15m
Number Of Ingredients 8
Steps:
- Add all the Dipping Sauce ingredients to a small saucepan and bring it to a boil.
- Remove from the heat and cool it down quickly by leaving the pan in the cold water for a while, then place it in the fridge to chill.
- Boil water in a large saucepan. Remove the tape around each bunch of sōmen noodles and place the noodles in the boiling water by spreading the strands.
- Using chopsticks or a thin wooden spatula, stir the pot so that noodles are separated.
- Boil for about 2 minutes (note 3). Drain using a sieve and rinse well.
- Place noodles in a serving bowl, add chilled water (or water + ice cubes), just enough to cover the noodles.
- Using chopsticks or tongs with soft edges, take a small number of noodles at a time and gently lay them in the same direction so that the noodles line up nicely (optional).
- Decorate the noodle bowl with leaves or cucumber slices, if using. Serve with dipping sauce and condiments.
HAINAN NOODLES/JAPANESE SOMEN SALAD
I like this recipe because it is very easy to make and that there are many different toppings. I'm originally from Hawaii so I've tasted the Japanese Somen Salad. But since I've moved to Hainan, China, I've come to like Hainan version using the same kind of noodles. The Japanese Somen Salad version I got from my mother and the Hainan Noodles I got from observing street cooks here in Hainan.
Provided by ladytan
Categories Asian
Time 25m
Yield 10-15 serving(s)
Number Of Ingredients 18
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!
Nutrition Facts : Calories 87.7, Fat 1.5, SaturatedFat 0.2, Sodium 578.4, Carbohydrate 15.4, Fiber 0.9, Sugar 0.1, Protein 2.7
SOMEN SALAD
This makes a great summer potluck dish. The ingredient list is flexible. You can substitute cilantro for green onion. Char siu and kamaboko can be found in oriental markets. I got this recipe from a Hawaiian friend
Provided by quixoposto
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
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.
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