Tuesday, May 26, 2009

Somen Noodle Salad

When the weather gets warm, I prefer lighter meals for dinner.

Somen noodle salad with vegetables is something my mother would make as a change-up to her usual routine of serving cold somen (or soba) with just a dipping sauce.

This dish is so easy to make, and it really is a perfect meal on a hot summer day.

Somen Noodle Salad
Serves approximately 4

4 bundles
somen noodles (somen noodles can be purchased at Whole Foods)
2-3 carrots, cut into julienne strips (I used a julienne peeler)
2 cucumbers, cut into julienne strips

1 napa cabbage, thinly sliced

4 cups mung bean sprouts

4 green onions, thinly sliced

4 eggs (cook 4 egg omelets and slice into thin strips)

For the dressing, whisk together the following:

1/3 cup rice vinegar
1/3 soy sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 teaspoon sugar

Cook the somen noodles according to the directions of the package. Drain the noodles thoroughly under cold water.

Toss the somen noodles in the dressing. To serve, place the somen noodles in the center of a plate and arrange the carrots, cucumbers, bean sprouts, cabbage, and egg around it. Garnish with the green onions.

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