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Summer Cold Noodle Salad- Somen Salad

Somen Salad perfect for hot summer days. This cold pasta salad is loaded with veggies, and flavored with a soy-vinegar dressing, it's delicious!
Prep Time30 minutes
Cook Time10 minutes
Course: noodles, Salad
Cuisine: Asian-American
Keyword: hawaiian, pasta salad, somen

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.

Notes

The original recipe did not contain any of the variations in the dressing.  I always add them.  Just wanted to leave the original intact.
If making the salad ahead of time, add the lettuce last so it retains its crispness.