Description
This chilled noodle salad is popular in Hawaii as a potluck dish but also makes a satisfying meal. It’s easy to prepare and transport, and deliciously refreshing.
Ingredients
For the salad
1 8-ounce package dried somen noodles*
2 eggs, scrambled and lightly seasoned
2 cups shredded lettuce, iceberg or romaine
1 carrot, julienned
1 medium Japanese cucumber, julienned
1 5.5-ounce block kamaboko, julienned
1 12-ounce can low-sodium Spam, julienned**
3 stalks green onion, sliced
For the dressing
2 tablespoons sesame seeds
2 tablespoons sugar
1 teaspoon salt
¼ cup vegetable oil
3 tablespoons vinegar
2 tablespoons soy sauce
Instructions
In a small jar, mix the dressing ingredients until combined. Set aside.
Cook the somen noodles according to the package instructions. Rinse in cold water and drain well. Layer on the bottom of a 9″ x 13″ pan.
Cook the eggs into a thin omelet. Roll up like a jelly roll then cut into thin strips.
Layer the lettuce, carrot, cucumber, kamaboko, and Spam evenly over the cooked somen noodles. Sprinkle with sliced green onions.
Just before serving, shake the dressing well and pour over the salad. Serve immediately.
Notes
*You may substitute with dried angel hair pasta
**You may also use ham or char siu.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salads
- Cuisine: Japanese
Nutrition
- Calories: 250.12
- Sugar: 3.85 g.
- Sodium: 569.5 mg.
- Fat: 14.23 g.
- Saturated Fat: 4.02 g.
- Carbohydrates: 20.15 g.
- Fiber: 1.22 g.
- Protein: 10.12 g.
- Cholesterol: 48.97 mg.
Keywords: somen noodles, egg, kamaboko