| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Hawaiian | Salad | 6 | Servings |
INGREDIENTS
| 1 | pk | (9-oz) somen (narrow wheat noodles) |
| 1/3 | c | Sugar |
| 1/3 | c | Soy sauce |
| 1/3 | c | Rice vinegar |
| 2 | tb | Sesame oil |
| 1/2 | pk | (7-oz) kamaboko; slivered (Japanese fishcake) |
| 1/4 | lb | Char Siu; slivered (sweet roast pork) |
| 1/4 | lb | Ham; slivered |
| 1 | sm | Cucumber; slivered |
| 2 | c | Shredded lettuce |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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