Tuesday, May 22, 2007

Somen Salad

Copyright 2007 by Cooking With The Single Guy

8 oz. somen noodles (Japanese rice noodles)
half an English cucumber or hothouse cucumber, julienned
2 medium carrots, julienned
4 oz. ham, cut into thin strips
green onion for garnish

2 T soy sauce
1 T sesame oil
2 T Canola oil
1 T rice vinegar
1 T sugar
1 t grated ginger
1 t toasted sesame seeds

Boil a pot of water and cook somen for about 4 minutes. Set aside.

Thinly slice cucumber, carrots and ham into strips. Toss with somen noodles. Whisk all ingredients for dressing until blended well. Add dressing to somen salad before serving. Garnish with spring onion.

Makes 3 to 4 servings. Serve with cold sake or beer. (If you’re at work, stick with iced tea.)

TIP: To avoid having your somen noodles stick together before you toss it with the rest of your ingredients, drizzle a bit of sesame oil and blend it into the somen noodles.

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