by Karen Soo, Newsletter Editor

Summer is just around the corner. Here is a dish that’s perfect for a hot summer day and great dish to bring to a NSC potluck. Its cool, refreshing and easy to make.

Somen salad is a popular Hawaiian dish consisting of cold Somen noodles mixed with dressing, variety of meats and veggies.

You have an option of stuffing the Somen salad into these Japanese fried tofu pouches call Aburaage.

Aburaage is Japanese deep-fried tofu pouches. It’s used extensively in Japanese cuisine, such as in inari sushi, miso soup, topping for soba, udon noodles, stews, and hot pots.  You can purchase these items in your local Asian Supermarket like Ranch 99.

These Somen noodles stuffed in the tofu pockets reminds me of little footballs. They so to eat too.

Reminder, the NSC picnic in coming up on July 21st any volunteers willing to make this dish?

Bon Appetit – Julia Child and Karen Soo share the same birthday.

Preparation time: 30 Minutes

Servings: 4-6

Ingredients

  • 2 Bundles Somen noodles
  • 1 Medium head of lettuce, shredded or 2 cups of seaweed salad
  • 2 eggs beaten with
    • 1/4 teaspoon salt
    • 1/2 teaspoon Ajinomoto
    • 2 teaspoons sugar. Make into crepe and then slice into julienne strips.
  • 4 stalks green onions, sliced
  • 1/2 red kamaboko, cut into julienne strips.
  • 1 cup ham, cut into julienne strips (or use shredded chicken or beef)

Dressing:

  • 1/4 cup white sesame seeds, toasted
  • 1/4 cup sugar
  • 1/2 cup oil
  • 1/4 cup + 2 tablespoons vinegar
  • 1/4 cup shoyu (soy sauce)
  • grated fresh ginger

To make dressing:

Combine all ingredients in jar and shake well.

To make salad:

Cook noodles in boiling water until done. Do not overcook. Rinse under cold running water until cool and then drain.

Assemble salad by putting shredded lettuce on the bottom of 13”x9” dish. Arrange noodles on top of lettuce, then top with eggs, kamaboko, ham, and green onions.

Chill thoroughly. Just before serving, pour dressing over the entire salad

Optional – Mix Somen salad together and stuff them in the tofu pockets and serve. The tofu pockets are already cooked and seasoned, you just need to drain the excess liquid, and it’s ready to use.