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!
- Somen noodles
- Romaine lettuce
- 4 eggs
- Ham, cubed
- Asian salad dressing
- 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.
- Drain noodles, cool.
- Rinse lettuce, shake off excess water, cut to your tastes.
- Scramble eggs in a bowl; cook in two parts, omelet style (So you will have two omelets).
- Cut omelets into strips.
- 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.
- 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!