Summer’s here and the days are getting hotter! My A/C is working full time and I know it’s only going to get worse before autumn arrives.
I try to cook in a way that does not create much heat. We try and use the toaster oven, microwave and air fryer instead of the big oven. We tend to not make recipes that call for long cook times during the summer months. Our apartment is small though and nearly everything we do affects the temperature in some way.
This recipe is great for a number of reasons. The first is that you can make it ahead of time. This means that the only real cooking part can be done when it’s cooler, like in the mornings or even the night before. Secondly, it is served cold, so no more additional heat generated when the day is at it’s hottest.
Because you can keep this in your fridge, it is a wonderful dish to make in advance if you are going to have a busy day. Dinner is nearly instantaneous. It’s cool and refreshing. You can customize it easily for your tastes or even for different family members.
When the kids were young, they were very adventurous eaters, as long as it didn’t involve fruits and veggies. We could make this “salad” for them omitting the lettuce, green onions and any other veggies the adults wanted. Maybe yours will only do cucumbers or shredded carrots. If you leave all the ingredients in bowls and let everyone add their own, they can put exactly what they want in theirs. Happy Mama, happy kids. Do make sure that you do separate the noodles into individual portions. Lay them on a large platter or baking sheet or in a casserole like I did. Believe me, it will be much easier later.
Here is the complete ingredient list for you. Check out our video to see how we put it together.
3-4 bundles (aprox 9 oz uncooked) Somen Noodles
Shredded iceberg lettuce
Toppings (Pick an assortment and cut everything into small pieces)
Char siu (Chinese bbq pork)
Kamaboko (Japanese fish cake, usually pink and white but any color is ok)
Ham
Green onions
Those are the typical toppings. You can top with anything you like.
Here are some ideas.
Imitation crab, real crab, or small shrimp
Tofu
Poke or any kind of raw or cooked fish
Shredded chicken, I like using a store-made rotisserie chicken sometimes
Any kind of veggies you want: cucumber, bell pepper, cilantro, shredded carrot, snap peas, onion…
DRESSING
2T Sugar
1tsp Salt
2T Sesame seeds (preferably roasted/toasted)
3T Vinegar (I use seasoned rice vinegar but white or apple cider vinegar would work)
2T Shoyu (soy sauce)
1/4c Cooking oil (canola, vegetable, corn, light olive. Anything with a mild taste)
I also add:
1/2T Sesame oil
1/2tsp Garlic Powder
You can also add fresh garlic, either minced or microplaned. Also grated fresh ginger. Do not use powdered ginger, it doesn’t give the same taste. You can keep the dressing in your fridge for a long time, if you don’t use the fresh ginger and fresh garlic. If you do add those, I’d use it up within 4 or 5 days. Making the dressing ahead of time gives the sugar time to melt without you having to keep stirring or shaking it.
Note: You could make this recipe with dried ramen noodles instead of the somen. It’s a slightly different taste and texture but still good. A great way to make a single serving and a fast meal if you keep the rest of the ingredients handy and keep some extra dressing in your fridge. Just boil the noodles. Toss the seasoning packet or save it for something else.
Here’s the video on how to put together this awesome dish! Please like and subscribe to our channel. Leave a comment and let us know how you like the recipe or what you would top yours with.