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Aunty Ruby’s Somen Salad

December 21, 2024

Perfect for a New Year’s Eve Potluck or New Year’s Day Lunch

Around a dozen years ago I posted a recipe for this refreshing cold noodle salad. The recipe was created by my aunt Ruby who was a fantastic cook and it is one of my favorite dishes. This noodle dish is eye catching with its layered rainbow of bright colors. Crispy carrots, cucumbers, ham, and slivered scrambled eggs atop delicate somen noodles are tossed with a tangy umami dressing just before serving.

The dressing is a perfectly balanced combination of rice vinegar for tanginess, soy sauce for a salty umami flavor, fragrant sesame oil and neutral canola oil, sugar to balance the salty soy sauce, and ground sesame seeds for a rich nutty flavor. It smells divine as you whisk it up in the bowl.

Long ago I splurged and bought a Zojirushi sesame seed grinder after seeing it being used at a sushi restaurant. I have gotten a lot of good use from this little kitchen gadget. There are many other options for grinding sesame seeds. Small hand held grinders are available online and at some Asian markets. You can also crush the seeds in a mortar and pestle if you have one.

All the toppings should be thinly sliced. If you are using smaller Japanese cucumbers they can be julienned or sliced thinly.

A solid choice in a pinch is this Oscar Mayer ham (available at Times on Maui). It’s very easy to cut into thin strips since it is neatly stacked. Any type of thinly sliced ham will work.

Take care not to overcook the somen noodles. Drain immediately and rinse with cold water and ice cubes or place in a large bowl with ice water. The noodles should retain their springy texture and not be mushy.

Everyone will fall in love with this somen salad, and for good reason. It can be made a day in advance, is perfect for a potluck (New Year’s Eve!), is budget friendly and most of all it is plain delicious.

Tips for making the best somen salad:

*Use a large tall pot to boil the noodles as they have a tendency to foam up so you need that extra space!

*Watch over the stove when boiling the noodles and cook for exactly 3 minutes or according to package directions stirring occasionally. Immediately drain the noodles and run under cold running water with a cup of ice. Swish the noodles around the ice to cool completely. Or drain noodles and quickly place them in a large bowl of ice water. Have the ice cubes or ice bath ready before the noodles are done cooking. The noodles are very thin so any additional time they remain in the hot water means they will continue to cook.

*Slice the vegetables, egg and ham thinly so they are approximately the same size. I used packaged ham because it is so easy to slice since it is already stacked neatly. Any type of thinly sliced ham works.

*For a vegetarian version omit the ham. You can add thinly sliced pan-fried tofu strips to the salad. For a vegan version, omit the eggs and ham and add tofu as mentioned above. Or simply serve the salad with lots of crunchy veggies.

*Crispy vegetables are the key to making this noodle salad so satisfying. Quickly blanched and lightly salted bean sprouts, thinly sliced celery or daikon can be used.

*You may not need all of the dressing so it’s better to add spoonfuls as you toss the salad together.

Aunty Ruby's Somen Salad
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Aunty Ruby’s Somen Salad

Recipe by Kiyo
Servings

3-4

servings

Ingredients

  • Dressing

  • 1 1/2 tablespoons granulated sugar

  • 4 1/2 tablespoons unseasoned rice vinegar

  • 4 1/2 tablespoons soy sauce

  • 3 tablespoons canola or vegetable oil

  • 1 1/2 tablespoons sesame oil

  • 1 tablespoon ground sesame seeds

  • Salad

  • 1 package somen noodles (3 bundles, 8 ounces) somen noodles

  • 3 cups finely sliced iceberg lettuce

  • 2 medium carrots, julienned

  • 2 small or 1 medium Japanese cucumber, julienned or thinly sliced (seeds removed)

  • 4 ounces thinly sliced ham

  • 2 large eggs, whisked and fried in a thin layer, cooled and sliced into strips (use low heat, cooked eggs should not be browned)

  • Finely sliced green onions (optional)

  • Roasted black sesame seeds for topping salad (optional)

Directions

  • Combine sugar, rice vinegar and soy sauce in a medium bowl. Stir to dissolve the sugar. Add canola or vegetable oil, sesame oil, and sesame seeds. Set aside. The dressing can be made up to 2 days in advance. Store in the refrigerator.
  • Have all the topping ingredients ready to go (vegetables, sliced ham, cooked and sliced egg). This can be done the same morning you are planning to serve the somen salad. Keep refrigerated.
  • Cook the somen for exactly 3 minutes (or even a few seconds less) or according to package directions. Immediately drain and place the noodles in an ice bath or run cold water and ice cubes over the noodles to cool quickly. Drain the somen well in a colander. With a double layer of paper towels in one hand, lift some of the noodles with the other hand and gently dab off excess water that may be dripping from the noodles (don’t leave noodles on towels as they tend to stick). Continue with the rest of the noodles transferring them to a low sided serving bowl as you go. This will ensure there is no excess water in the serving bowl.
  • Layer with toppings: iceberg lettuce, carrots, cucumbers, ham, egg. Sprinkle with green onions and sesame seeds if using. You can chill the salad until ready to serve. The noodles should be very cold, not room temperature. If serving right away, make sure to chill the noodles in an ice bath before continuing with layering the topping ingredients. Spoon some of the dressing over the noodles right before serving. Toss, adding more as needed. The noodles should be well coated with the delicious dressing.

Notes

  • Recipe can be doubled (or more) to feed a larger group of people.
Dinner, Eggs, Kimchi, Korean, Lactose Free, Pasta, Ramen, Recipes

Kimchi Udon with Scallions

May 22, 2024

I made another batch of kimchi last week so here goes….kimchi udon with scallions and a silky egg yolk to top things off. This is a dreamy kind of noodle dish. The butter and egg yolk transform plain udon into extraordinary udon and the kimchi and gochujang sauce provides the perfect amount of spiciness to the springy noodles.

The original recipe calls for room temperature egg yolks. But I prefer to take an extra step to ensure the yolks I’m using are safe to eat. By pasteurizing the egg via sous vide, it is completely acceptable to eat without worrying about harmful bacteria. If you do not own a sous vide device, you can check your local markets for pasteurized eggs (not to be confused with pasture raised). I haven’t seen pasteurized eggs at any Maui markets so in this case I would suggest using a soft poached egg.

You will want to purchase fresh udon (or frozen) for this dish. Dried udon won’t have the same texture. It is much thinner and lacks that bouncy texture you find with fresh noodles. Here on Maui you can find fresh Sun Noodle udon at Island Grocery.

The kimchi, gochujang and butter (umami bomb!) are fried for a bit before adding the cooked noodles. You can use your favorite store-bought kimchi for this recipe.

The egg yolk mixed in with the hot kimchi udon creates a velvety sauce that makes this dish extra fancy. Grab your chopsticks and dive in to what may become your new favorite bowl of udon.

Kimchi Udon with Scallions
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Kimchi Udon with Scallions

Recipe by Kiyo
Servings

2

servings

Adapted from Bon Appetit magazine

Ingredients

  • 2 1/2 tablespoons Miyoko’s vegan butter or regular unsalted butter

  • 1/2 cup finely chopped kimchi, plus 2 tablespoons kimchi juice

  • 1 tablespoon gochujang

  • 1/4 cup low-sodium chicken broth, vegetable broth or water

  • 8 ounces fresh or frozen udon noodles

  • 2 pasteurized egg yolks at room temperature or substitute with soft poached eggs

  • 2 scallions, white and pale green parts only, thinly sliced on the diagonal

  • 1 teaspoon roasted sesame seeds

Directions

  • Bring a large pot of water to a boil and cook noodles according to package directions.
  • Meanwhile, heat 1 tablespoon Miyoko’s vegan butter (or regular butter) in a large skillet over medium-high heat. Add chopped kimchi and gochujang and cook, stirring occasionally , until kimchi is softened and lightly browned, about 3 minutes (adjust heat as needed). Add broth (or water) and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 2 minutes
  • Using tongs, transfer noodles to skillet with sauce and add remaining 1 1/2 tablespoons Miyoko’s vegan butter (or regular butter). Cook, tossing often, until sauce coats noodles, 1-2 minutes. Taste and season with salt if needed.
  • Divide noodles among two bowls and top each with an egg yolk. Scatter scallions and sesame seeds over the udon. Serve immediately.

Notes

  • Sous vide eggs at 135 degrees for 1 1/2 hours. Place in ice bath to cool, then transfer eggs to refrigerator if making in advance. Separate egg yolks from whites (save whites for another use) and let yolks come to room temperature before serving, about 30 minutes.

Dinner, Japanese, Lactose Free, Ramen, Recipes

Dry Mein with Crunchy Bean Sprouts & Chili Crisp

January 13, 2024

Here on Maui (and beyond), Sam Sato’s is known for their wide variety of local-style menu items (plate lunches). But they are most famous for their dry mein noodles. A bowl of well seasoned thick noodles is particularly delicious when dressed with hot mustard. While dining in at Sam Sato’s is the ideal way to enjoy this unique dish, it’s not always convenient when you have a craving. So with just a few basic ingredients why not whip up a bowl of dry mein at home?

When I’m on Oahu I make a stop at Nijiya, a Japanese market conveniently located at Ala Moana Center. Their shelves are stocked with all kinds of goodies. They sell Sun Noodle’s Kaedama #18 thick noodles so I usually bring a few packages back home with me. I haven’t seen them on Maui, but a good substitute would be Sun Noodle’s saimin noodles which are sold in many markets here in Hawaii (Foodland, Safeway, Times, Island Grocery) or any other fresh, thick ramen.

I love a spicy kick when I eat ramen. So adding a dollop of chili crunch on my noodles is a must. My favorite at the moment is Zindrew Crunchy Garlic Chili Oil (O.G. Batch jar). It has the perfect heat level for my taste and the jar has lots of crunchy garlic pieces. Very yummy. They also offer a spicier version (X Batch jar) if that’s your thing. Another option for those who prefer less heat is S&B Crunchy Garlic in Chili Oil. This is a mild chili oil with large pieces of very crispy garlic. As they say on the label, Umami Topping! It is easily found here in Hawaii at Longs, Safeway, Foodland and Times. If you are unable to find it at your local market, it is available online. Other times I use hot mustard powder mixed with a bit of water and soy sauce. This is the typical accompaniment offered at Sam Sato’s.

I use a good amount of bean sprouts (6 ounces) in this dish. They add a welcoming crispy texture when mixed in with the fresh ramen.

Making your own dry mein at home allows you to control the amount of oil and salt you use.

If you can’t make up your mind about which chili crunch to use, go ahead and use both as I sometimes do. A little heat and lots of crunchy garlic = noodle bliss.

Dry Mein with Crunchy Bean Sprouts & Chili Crisp
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Dry Mein with Crunchy Bean Sprouts & Chili Crisp

Recipe by Kiyo
Servings

2

servings

Ingredients

  • 9 – 11 ounces fresh thick ramen noodles

  • 6 ounces (about 3 cups) bean sprouts, rinsed

  • 1/3 cup finely chopped green onions (reserve 2 tablespoons for serving)

  • 1/2 teaspoon instant soup base (such as S&S)

  • 2 1/2 teaspoons soy sauce

  • salt and pepper

  • 2-3 teaspoons canola or vegetable oil

  • hot mustard, chili crisp and/or crunchy garlic chili oil for serving (optional but recommend)

Directions

  • In a 1-cup measuring cup, combine 1/2 teaspoon instant soup base such as S&S with 1/4 cup warm water. Stir in 2 1/2 teaspoons soy sauce. Set aside.
  • Bring a large pot of water to a boil. Add bean sprouts and blanch for 1 minute. Using a spider strainer or large slotted spoon, transfer bean sprouts to a colander to drain then to a bowl. Reserve pot with water for ramen.
  • Bring water back to a boil over high heat. Add ramen and cook to al dente, 60 seconds less than package directions. Drain in colander under cool running water to stop the cooking and to remove excess starch. Set aside.
  • In large skillet, preferably one with 2-inch sides, heat 2-3 teaspoons oil (depending on the amount of noodles you use). Add green onions, reserving 2 tablespoons for serving. Toss in oil for 20 seconds. Add ramen to the pan and toss with the oil and green onions. Add 3 tablespoons of the soy sauce seasoning, tossing to coat the noodles (use 2 1/2 tablespoons if using less than 11 ounces of ramen). The noodles should be well coated but not saucy (you will not need all of the sauce). Stir in bean sprouts. Allow sauce to evaporate for 30 seconds. Season with salt and pepper to taste. Divide noodles between two bowls. Top with reserved green onions. Serve with hot mustard mixed with soy sauce, chili crisp and/or crunchy garlic in chili oil.
Dinner, Eggs, Lactose Free, Ramen, Recipes, Soups

Perfect Instant Ramen

September 27, 2023

I found this crazy delicious recipe on the NYT Cooking site. Melty cheese and a poached egg on packaged ramen was love at first bite. Kudos to Roy Choi, a Korean-American chef for creating this simple and satisfying bowl of noodles.

Use your favorite packaged ramen for this easy dish. I was lucky to find lactose free American cheese for my version of the recipe but of course, feel free to use regular American cheese which is easier to find. The original recipe tells you to cook your eggs for 1 minute in the ramen broth once the noodles are transferred to a bowl. A few commenters mentioned the egg wasn’t cooked enough in that short time so I went ahead and poached my eggs prior to adding them to the ramen bowl and they were perfect.

The noodles cook in no time and before you know it you’ll have a bowl of delicious ramen. It’s a fairly rich dish but everyone deserves a splurge now and then.

I always add a drizzle of our homemade sriracha to this dish. It adds that perfect little spicy kick that brings it all together. Break up the egg and swirl the cheese in the broth before diving in.

Perfect Instant Ramen
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Perfect Instant Ramen

Recipe by Kiyo
Servings

2

servings

Adapted from Roy Choi’s recipe at NYT Cooking

Ingredients

  • 2 packages instant ramen with flavor packets (I used Sapporo Ichiban)

  • 2 large eggs, poached

  • 2 teaspoons butter (I used lactose free Earth Balance, optional)

  • 2 slices American cheese, room temperature (I used Green Valley lactose free)

  • 1/2 teaspoon roasted sesame seeds

  • 1 scallion, green part only, thinly sliced on the bias

  • sriracha sauce for serving (optional)

Directions

  • Bring 5 cups water to a boil in a medium saucepan. Add the noodles and cook for 2 minutes. Stir in the flavor packet.
  • Divide noodles and some of the broth between two bowls (you won’t need all of the broth). Immediately add the cheese slices to the noodles submerging slightly in the hot broth. Top noodles with poached eggs, pats of butter (optional), and sesame seeds. Garnish with scallions. Serve with sriracha sauce (optional).

Notes

  • To poach eggs, heat 3″ water with 1 tablespoon white vinegar in a small saucepan over high heat. Watch closely.  When the water barely reaches a boil and you see small bubbles in the bottom of the pan, gently slide eggs into the water one by one and immediately turn the heat down to medium (crack eggs into small separate bowls).  Set the timer for 4 minutes.  The water should not be boiling and the eggs should simmer gently. Lower heat as needed.  Remove eggs with a slotted spoon and drain on paper towels.
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