| Prep Time | 10 minutes |
| Servings |
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Ingredients
- 3 bunches Japanese somen noodles dried (75g each)
- 1/2 head iceberg lettuce cut in 1/2 inch slices
- 1/2 cup green onions sliced
- 1/2 cup seedless cucumber julienned
- 1/2 cup kamaboko sliced (fish cake)
- 2 Tbs benishoga (red ginger)
- 2 large eggs
- 5 slices premium ham (deli sliced)
- 2 Tbs Soy Sauce
- 1 Tbs Roasted Sesame Seeds
- 1 cup Feast From The East's Sesame Dressing
Ingredients
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Instructions
- Prepare very thin omlette. Roll, then slice in 1/4" strips.
- Cut stack of ham slices in half lengthwise, and then cut into 1/4" strips.
- Cut kamaboko cake into half-circle slices 1/4" strips. Cut each half-circle in 1/4" sticks.
- Boil somen noodles according to packaging. Chill with cold water. Drain well.
- Place lettuce on bottom of serving bowl. Place somen on top of lettuce. Arrange egg, green onions, kamaboko, cucumbers, ham, benishoga on top of somen.
- Combine Sesame Dressing, soy sauce, ssesame seeds in jar with lid. SWhake well and pour evenly over salad. Serve immediately.
Recipe Notes
Sauce, egg, green onions, kamaboko, ham, and somen can be prepared the night before.
You can arrange the toppings "Cobb Salad"-style for a more interesting presentation.