| 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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