Somen Salad

Method6 steps

1. 1

   Step 1: Prepare the toppings: thinly slice the 3 oz ready-to-eat kamaboko, julienne the small cucumber (1) and carrot (1), and chop both green-onion (2 stalks) stalks. Beat the 2 eggs and cook them in a nonstick pan until fully set, leaving a thin layer that can be sliced. Let the cooked eggs cool briefly and slice into strips. Keep the prepared toppings covered and chilled until assembly.

   Uses 3 oz ready-to-eat cooked kamaboko · 1 small cucumber · 1 small carrot · 2 eggs, to cook and slice for the topping · 2 stalks green onions

2. 2

   Step 2: Put the 1/2 cup chicken broth, 1 tbsp sugar, 2 tbsp rice vinegar, 2 tbsp soy sauce and 1 tbsp sesame oil in a small saucepan. Bring to a boil and stir until the sugar dissolves. Pour the prepared sauce into a small bowl.

   Uses 1/2 cup chicken broth · 1 tbsp sugar · 2 tbsp rice vinegar · 2 tbsp soy sauce · 1 tbsp sesame oil

3. 3

   Step 3: Bring a pot of water to a boil. Add both individual somen bundles and cook for about 3 minutes, checking the actual package directions so the thin noodles do not overcook. Drain immediately, rinse under cold water for about 10 seconds and drain again.

   Cook somen · 3 minUses 2 individual bundles dry somen noodles (3–4 oz each) · Water for boiling and cold water for rinsing somen

4. 4

   Step 4: For the chilled version, refrigerate the drained somen, prepared toppings and sauce in separate covered containers for about 1 hour or until cold. Chill the cooked components promptly rather than leaving them out to cool for the full wait.

   Chill salad components · 60 minUses Cooked rinsed somen · Prepared kamaboko, vegetables and fully cooked egg strips · Prepared chicken-broth, soy and sesame sauce

5. 5

   Step 5: Divide all the cold cooked somen between two bowls. Arrange as much of the chilled kamaboko, cucumber, carrot, green onions and cooked egg strips on top as you prefer. Sprinkle the 1 tsp sesame seeds across the bowls; keep any unused prepared toppings refrigerated.

   Uses Cold cooked somen from both bundles · Chosen chilled kamaboko, vegetable and cooked-egg toppings · 1 tsp sesame seeds

6. 6

   Step 6: Pour as much of the prepared chilled sauce over each bowl as you like, mix gently with chopsticks, and eat promptly. Keep unused sauce covered in the refrigerator.

   Uses Two cold somen bowls with chosen toppings and sesame seeds · Chosen amount of the prepared chilled sauce