Ingredients
Method
- 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