Super Summer Somen Salad (Cold Noodle Salad)
During the summer I find this thought running through my brain quite often..” hmmm, it sure is hot, what should we do for dinner? definitely not turning on the oven or standing over a hot stove. I just want something light and refreshing and satisfying”.
LOOK! Up in the sky..ok, not up in the sky just whirling in my brain, it’s a salad! It’s pasta! NO, IT’S, (music building to a crescendo)… SUPER-SOMEN SALAD!
It’s patently obvious that the summer heat is getting to me…
It’s likely I asked for this recipe at a potluck or found it in a Japanese/Hawaiian Community cookbook, I actually don’t remember. This is my go-to hot weather dish for potlucks, block parties, and impromptu get-togethers. You can make it ahead of time (although it doesn’t take a ton of time), vary the toppings (which are limited only by your imagination) and it’s incredibly easy. It’s cool and refreshing, crisp, light, yet substantial.
Over the years I have modified the recipe, tweaked the dressing by adding a bit more soy sauce and sesame oil to intensify the flavor. Substituted Ponzu (citrus soy sauce) and added different vegetables for flavor and texture. Try capellini pasta in place of somen noodles (sshh, don’t tell my Hawaiian Auntie Lil, she’d slap me upside my head if she knew I was using Italian pasta!) and glamourized it by adding fresh bay shrimp or crab. Play with the ingredients and make it your own. Because I like a lot of additions, double the dressing recipe. Add to taste. A single recipe will not be enough.
Summer Cold Noodle Salad- Somen Salad
Ingredients
Original Recipe: Tweaks in parenthesis:
- 1 Lb. Somen, Boiled or substitute 1 pound capellini, cooked al dente according to pkg
- Iceberg Letttuce, Shredded Sub romaine lettuce, shredded (1 1/2 cups)
- Ham Or Char Siu, Julienned Use a sweet ham, maple or honey baked
- 2 Eggs, fried and julienned (like a crepe)
- 1 pkg Kamaboko (Japanese fishcake), julienned Subtitute 1/3 pound cooked bay shrimp or crab
- 2 Stalks Green Onion, diced
- 1/2 cup corn kernels frozen, thaw and drain
- 1 cup Carrots and/or cucumbers julienned
- cilantro garnish
Dressing:
- 2 Tablespoons Sesame Seeds
- 2 Tablespoons Sugar
- 1/2 -1 Teaspoon Salt
- 1/4 Cup Cooking Oil
- 3 Tablespoons Rice Vinegar
Variations
- 1 Tablespoon Sesame Oil
- 1-2 Tablespoons Shoyu Can sustitute Ponzu for half if you want
- 1/2 tsp freshly ground black pepper
Instructions
Dressing
- Combine all the ingredients and half of the salt in a jar or sealable container.
- Shake well to make sure the sugar is dissolved. Start with half the salt, especially if you add the variations, which I always do, taste to see if additional salt is required.
- Don't skip the sesame oil, it adds alot of flavor.
- Double the dressing, a single recipe is not enough. Add half of dressing composing salad. Add remainder when serving salad. Reserve about a third of the remainng dressing, taste the salad before adding.
- The dressing can be make ahead.
Salad
- Cook pasta as directed on the package for al dente noodles. Somen is very thin and easy to overcook so keep a close watch. Rinse and drain well.
- Place the noodles on the bottom of a large service bowl. Toss the noodles with (~1/2) of the dressing before topping with the veggies and protein.
- Place julienned vegetables and corn on top of the noodles, than the egg and ham in concentric circles followed with the shrimp and green onions in the center. Contrast the colors for appeal. Shredded lettuce should be on outer edge of bowl.
- Garnish the top with additional sesame seeds and cilantro.
- Just before serving add the rest of dressing, toss well and serve.