Somen Salad

This is one of my favorites from home. It’s great for those hot summer days when you don’t want to make a piping hot meal. It’s a simple meal to make! Somen noodles are very thin (thinner than angel hair pasta), white Japanese noodles made of wheat flour. Since they are so thin, they cook with a couple minutes of boiling. They’re usually served cold and with a soy based salad dressing. This post will have a slight twist on what you’d usually get in a restaurant so that I can tell you how we like to enjoy it at our house!

I promise, there's noodles under all that lettuce!

Somen noodles

Somen salad

  • Somen noodles
  • Romaine lettuce
  • 4 eggs
  • Ham, cubed
  • Asian salad dressing
  1. Cook noodles. In general, cooking somen noodles is similar to cooking pasta. You’ll want to cook them until they are tender and not chewy.
  2. Drain noodles, cool.
  3. Rinse lettuce, shake off excess water, cut to your tastes.
  4. Scramble eggs in a bowl; cook in two parts, omelet style (So you will have two omelets).
  5. Cut omelets into strips.
  6. Make somen noodle balls. You’ll see that the somen noodles in my picture are shaped into loose balls. This is a great way to serve them if you are taking somen salad to parties. It makes it easier for guests to grab a portion of noodles. Also, since the noodles (as with other types of noodles) get a little sticky as they dry out a little, it’s easier for leftovers. To make these balls, grab a fork and pretend you’re swirling an extremely large mouthful of spaghetti noodles. Transfer this noodle ball to a casserole dish, repeat until you’re out of noodles.
  7. Make your plate! Place a ball (or two) of noodles on your plate, followed by lettuce, eggs and ham. Top with your choice of asian salad dressing. Enjoy!

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