Best Somen Noodle Salad With Sesame Dressing Recipes

SOMEN SALAD

Steps:

• First step is to prepare all the toppings. Thinly slice the kamaboko (or can use char siu, ham, or Spam). Julienne the cucumber and carrot. Chop the green onions. Scramble the eggs, let cool, and then thinly slice.
• Second step is to prepare the sauce. Put the chicken broth, sugar, rice vinegar, soy sauce, and sesame oil together in a small saucepan. Bring to a boil, stir to dissolve the sugar. Pour in a small bowl and set aside.
• Now cook the somen noodles. Bring water to a boil. Slice in the two bundles of dried somen noodles and cook for 3 minutes. Drain immediately and rinse with cold water (this stops the somen from cooking and cools the noodles).
• Then it is time to assemble! Divide the somen noodles between two bowls and top with the kamaboko, cucumber, carrots, green onions, and egg. Use as much or as little of the toppings as you prefer. Sprinkle sesame seeds on top.
• Pour the sauce all over the noodles/toppings. Mix with chopsticks and eat. Enjoy ^_^

JAPANESE SOMEN SALAD WITH SWEET AND SOUR DRESSING

Steps:

• Cook somen noodles. In a medium pot, boil water over medium-high heat and add dried somen noodles. When the water begins to bubble and foam, quickly add 3/4 cup of cool water. Continue to cook somen noodles and bring to a boil once more. Add another 3/4 cup of cool water. Turn off heat. Drain somen noodles and rinse with cold water. Cover with plastic wrap and set aside in the refrigerator to chill.
• Prepare the dressing for the somen salad. In a small bowl, combine sugar and rice vinegar. Mix well. Heat the rice vinegar and sugar mixture in the microwave oven for 10 to 15 seconds until the sugar dissolves. Next, add Memmi Noodle Soup Base and canola oil. Allow the dressing to cool.
• Make kinshi tamago or thinly sliced Japanese egg omelet.
• Slice iceberg lettuce into long thin pieces and cucumbers into julienned pieces. If using green onions as a garnish, thinly slice these on the diagonal for a beautiful presentation.
• Slice the fish cake by first making horizontal slices to create fan-shaped pieces. Next, make julienne pieces by cutting each kamaboko vertically, so that each piece has a touch of colorful pink.
• Chop store-bought pre-cooked BBQ charsiu pork into bite-sized pieces. Or substitute with shredded chicken, ham slices, or cooked shrimp.
• Assemble somen salad in a shallow platter. On the bottom of the platter, spread somen noodles. Next, layer with lettuce and cucumber. Top with BBQ charsiu pork, and then garnish with kinshi tamago (thin Japanese egg omelet), green onions, and roasted sesame seeds. Before serving, pour dressing over and serve immediately.

SESAME NOODLE SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

NOODLE SALAD WITH SESAME DRESSING

Steps:

• Mix all the dressing ingredients together in a large bowl, then stir in the onion. Meanwhile, cook the noodles in a pan of boiling water for 5 mins, adding the sugar snap peas halfway through the cooking time - the noodles and peas should be just tender. Drain, cool under cold running water and drain again. Snip or cut the noodles into smaller lengths to make them more manageable to eat.
• Tip the noodles and peas into the bowl with the dressing, along with the clementines, carrots, coriander and cashews. Toss to combine, then serve in bowls or pack into rigid airtight containers to take to work.

SOMEN NOODLE SALAD WITH GINGER-CILANTRO DRESSING

Steps:

• Toast the peanuts and coconut and let cool.
• Cook somen noodles according to package directions.
• Drain, rinse under cool water and set aside.
• Meanwhile grate the carrots and add the diced bell pepper (and chopped spinach if using) into a serving bowl.
• Prepare the dressing by mixing the ingredients well in a blender and then toss together with the vegetables and cooked somen noodles.
• Refrigerate at least 3 hours.
• Stir together the peanuts and coconut. Serve salad with toppings on the side. Garnish with.
• cilantro sprigs and lime wedges if desired.