Somen Cold Noodle Salad Recipe

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 cook’s 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:

1. Combine all dressing ingredients in a bottle and shake well. Alternatively, whisk everything together in a bowl. Set aside.
2. Boil somen noodles according to package instructions. Rinse and drain well.
3. 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.
4. Just before serving, pour dressing all over salad.
5. Cook's Tip:
6. 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.