Aunty Ruby’s Somen Salad

(Updated with additional photos, June 2013). My aunt Ruby was an excellent cook.  You could count on having a fine meal when she invited the gang over.  First class all the way.  Some meals were more involved than others but even the simplest dish was so “ono!”  This is one of those recipes, simple but ever so satisfying on a warm summer day.  You can add any type of vegetables you desire, as long as they are finely julienned.   I like to use carrots, cucumbers, iceberg lettuce and sometimes blanched bean sprouts.  You might also consider celery and daikon. This is a layered salad so you should keep the julienned vegetables separate.  One last note, it’s important to serve this well chilled and not at room temperature so plan to make this at least a few hours in advance.

Sometimes I find mini Japanese cucumbers at the store and will slice them into thin half moon shapes and other times I will julienne the larger cucumbers (both shown above left).  The Benriner below (Japanese mandoline) juliennes carrots and cucumbers in no time.  I’ve had mine for more than 20 years, a good little kitchen tool to have.

This inexpensive egg pan works like a charm when you want cook eggs in one even layer and slice into thin strips for somen salad or fried rice.

Slice the cooked egg and ham into narrow strips.

Somen noodles are super thin.  Cook in boiling water for just 3 minutes and quickly drain the noodles under cold water to stop the cooking.

This grinder by Zojirushi is a tad expensive but I use it all the time so it was worth the splurge.  You can also find very inexpensive sesame seed hand grinders in your local Asian stores.

Aunt Ruby’s Somen Salad

Serves 4 as a main dish

Ingredients

1 pkg. somen noodles (3 bundles)

Finely julienned carrots, cucumbers and iceberg lettuce (about 4 cups total)

Thinly sliced ham (I use Oscar Mayer packaged ham because it’s easy to stack and cut into even, thin strips).  You may substitute finely sliced fishcake, char siu, thinly sliced and fried tofu in place of ham or use only vegetables.

Two lightly beaten eggs, fried and thinly sliced.

Cilantro (optional) or green onions (optional)

Dressing 

1 1/2 tablespoons sugar

4 1/2 tablespoons rice vinegar (unseasoned)

4 1/2 tablespoons soy sauce (Kikkoman recommended)

3 tablespoons canola or vegetable oil

1 1/2 tablespoons sesame oil  (Kadoya recommended)

2 tablespoons ground roasted sesame seeds

Preparation

For dressing: Dissolve sugar in rice vinegar then add soy sauce, canola oil, sesame oil.  Add ground sesame seeds last.  If you do not have a sesame grinder, sprinkle roasted sesame seeds on the salad before serving.

Boil the noodles for 3 minutes (I use Shirakiku somen noodles, 3 bundles per package)  and drain right away under cold water until noodles are cool.  If you do not drain the noodles right away you risk the chance of overcooked noodles.  Nothing worse than overcooked, mushy noodles!

Once the water has drained away, place noodles in large dish.  It’s better to use a dish that is not too high but with sides high enough to be able to toss the salad after adding the other ingredients.  Layer the veggies: Lettuce, carrots then cucumbers.  Add the ham, egg, and finally a sprinkling of cilantro if using.  If you don’t care for cilantro you may sprinkle finely chopped green onions on the salad.

Stir the dressing before using and add it just before serving the salad so the vegetables remain crisp and fresh looking.  Once you add the dressing toss the salad and serve right away.  You may not need all of the dressing.

You can prepare the salad a day in advance if needed.  Cover tightly and store dressing in a separate container.