Somen Noodle Salad
Servings: 0
Ingredients
- 2 whole eggs scrambled or hard boiled
- 1 bundle buckwheat or somen noodles
- 4 cups any type of lettuce chopped
- ¼ block kamaboko fishcake thinly sliced
- ½ cup carrots thinly sliced
Somen salad dressing
- 2 tbsp shoyu low sodium
- 2 tbsp white sugar
- 2 tbsp sesame seed oil
- 2 tbsp apple cider vinegar
Instructions
- Wash hands with soap and water. Gently rub produce under cold running water before cutting.
- Prepare the somen salad dressing first. Add the shoyu, sugar, and apple cider vinegar to a small pot over medium heat. Stir until the sugar dissolves. Turn the heat off and add the sesame oil. Transfer to a small container and place in the refrigerator to cool down.
- Prepare the eggs by scrambling or boiling. Cut the finished product into slices and leave on the side to cool off.
- Cook the noodles according to the directions on the package. Once done, rinse noodles with cold water to stop it from cooking.
- Chop the lettuce into small pieces. Slice the kamaboko, carrots, green onion and any other toppings into thin slices.
- Divide the everything between two bowls and serve with the salad dressing. This dish is best enjoyed when cold.
Notes
Ready in 25 minutes
2 servings
Ingredient Swaps:
- Instead of buckwheat or somen you can use angel hair or saimin noodle
- Instead of eggs you can use firm tofu, cooked & sliced
- Instead of carrots you can use cucumbers
Nutrition Facts
Somen Noodle Salad
Serving Size
283 g
Amount per Serving
Calories
450
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3.5
g
22
%
Trans Fat
0
g
Cholesterol
180
mg
60
%
Sodium
1060
mg
46
%
Potassium
482
mg
14
%
Carbohydrates
53
g
18
%
Fiber
2
g
8
%
Sugar
16
g
18
%
Protein
18
g
36
%
Calcium
87
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.