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Somen Salad with Japanese Sesame Dressing
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Somen Salad with Japanese Sesame Dressing

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3 servings
Calories: 513 kcal
Course: Main Course, Salad, Lunch
Cuisine: Fusion, Japanese, Hawaiian

Ingredients

Sauce
  • 4 tbsp sesame seeds toasted
  • 4 tbsp mayonnaise Japanese style
  • 2 tsp rice vinegar
  • 1 tbsp sugar
  • 2 tsp soy sauce
  • 2 tsp sesame oil toasted
  • 1 tsp wasabi paste
Somen Salad
  • 1 egg
  • 1 pinch salt
  • 1 drizzle neutral cooking oil generic cooking oil
  • ½ tomato
  • 25 g wood ear mushroom boiled and sliced, boiled
  • ½ cucumber Japanese or Persian varieties
  • ¼ carrot
  • 5 g ginger root
  • 20 g imitation crab or ham/kamaboko (or plant-based alternative)
  • 2 tbsp sweetcorn tinned
  • 200 g somen noodles dry
  • ice cubes optional

Instructions

    Cup of Yum
  1. Place a dry frying pan on the stove and turn on the heat to medium-high. Add 4 tbsp toasted sesame seeds and toast until you can smell the aroma and they've turned lightly golden.
  2. Transfer the sesame seeds to a mortar and pestle (or a pepper mill etc) and grind to a fine powder.
  3. Add the ground sesame seeds, 4 tbsp Japanese style mayonnaise, 2 tsp rice vinegar, 1 tbsp sugar, 2 tsp soy sauce, 2 tsp toasted sesame oil and 1 tsp wasabi paste in a container and mix thoroughly. Chill in the fridge until it's time to serve.
  4. Heat a frying pan on medium-low and coat with 1 drizzle cooking oil using a paper towel to spread evenly and remove the excess.
  5. While it's heating, whisk 1 egg in a bowl with 1 pinch salt.
  6. Pour the whisked egg through a sieve to make it smooth.
  7. Pour a thin layer of egg into the pan (you might need to do this in batches if your pan is small) and fry until 80% cooked.
  8. Peel the egg out of the pan, roll and cut into thin slices.
  9. Thinly slice 25 g boiled wood ear mushroom and ½ tomato. Peel and julienne ¼ carrot and 5 g ginger root. Julienne ½ Japanese or Persian cucumber with the skin still on and use a fork to shred 20 g imitation crab. Drain 2 tbsp tinned sweetcorn.
  10. Boil 200 g dry somen noodles according to the instructions on the packaging. (Approx 2 minutes.)
  11. Pour the noodles through a sieve and rinse with cold running water to halt the cooking process and cool them quickly. Place some ice cubes in there to chill them further.
  12. Place the chilled noodles on a serving plate and arrange the vegetables and imitation crab on top.
  13. Drizzle with the homemade sesame dressing.
  14. Mix thoroughly before eating and enjoy!

Notes

  • If you would prefer to serve somen salad with a classic soy sauce and vinegar based dressing, check out the sauce I use for my hiyashi chuka recipe!

Nutrition Information

Calories 513kcal (26%) Carbohydrates 62.1g (21%) Protein 13.1g (26%) Fat 25.6g (39%) Saturated Fat 3.2g (16%) Polyunsaturated Fat 8.8g (52%) Cholesterol 73mg (24%) Sodium 1526.7mg (64%) Fiber 5.4g (22%)

Nutrition Facts

Serving: 3 servings

Amount Per Serving

Calories 513

% Daily Value*

Calories 513kcal 26%
Carbohydrates 62.1g 21%
Protein 13.1g 26%
Fat 25.6g 39%
Saturated Fat 3.2g 16%
Polyunsaturated Fat 8.8g 52%
Cholesterol 73mg 24%
Sodium 1526.7mg 64%
Fiber 5.4g 22%

* Percent Daily Values are based on a 2,000 calorie diet.