Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (9-oz) somen (narrow wheat noodles) |
| ⅓ cup | Sugar |
| ⅓ cup | Soy sauce |
| ⅓ cup | Rice vinegar |
| 2 tablespoons | Sesame oil |
| ½ pack | (7-oz) kamaboko; slivered (Japanese fishcake) |
| ¼ pounds | Char Siu; slivered (sweet roast pork) |
| ¼ pounds | Ham; slivered |
| 1 small | Cucumber; slivered |
| 2 cups | Shredded lettuce |
Cook noodles according to package directions; rinse and drain. Chill. In a saucepan, combine sugar, soy sauce, vinegar and oil. Bring to a boil, lower heat and simmer for 5 minutes. Chill. To serve, place somen on a large platter. Garnish with remaining ingredients. Serve with broth mixture.
From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, .