Pretty tasty light noodle salad.

Somen Salad Recipe

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Somen Salad
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## INGREDIENTS:

- Dressing:
- 2 tablespoons sesame seeds
- 3 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons sesame oil
- 5 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- Combine ingredients, stirring until sugar is dissolved
- Salad:
- 10 ounces dried somen noodles
- 5 scallions, thinly sliced
- 3 cups romaine lettuce, shredded
- 1 kamaboko (Japanese fish cake) cut into slivers
- 5 ounces ham, cut into strips
- 1/2 English cucumber, seeded and cut into thin strips
- 3 eggs

## METHOD:

Put water on to boil. Beat eggs with a fork, seasoning with a bit of salt and pepper. Coat the bottom of a small skillet with oil, heat, and add enough egg to cover bottom. When egg crepe is almost fully set, flip and cook a few seconds more. Repeat until eggs are used up. Slice egg crepes into strips. Boil somen noodles until done (just a minute or two), drain, and rinse well under cold water. Drain well again, and combine somen in a large bowl with egg, ham, scallions, kamaboko, lettuce, scallions, and cucumber. Toss with dressing to taste.