Yield: 6 Servings
|1 pack||(9-oz) somen (narrow wheat noodles)|
|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, .