How to make vibrant and refreshing Somen Noodle Salad with homemade Japanese sesame dressing (with a wasabi kick!)
- 4 tbsp white toasted sesame seeds
- 4 tbsp Japanese mayonnaise
- 2 tsp rice vinegar
- 1 tbsp sugar
- 2 tsp soy sauce
- 2 tsp sesame oil
- 1 tsp wasabi paste
- 5g wood ear mushroom
- 1 egg
- 1 pinch salt
- A drizzle of oil
- 1/2 cucumber skin on and julienned
- 1/2 tomato thinly sliced
- 1/4 carrot peeled and julienned
- 5g fresh ginger peeled and julienned
- 20g imitation crab (or ham/kamaboko)
- 2 tbsp tinned sweetcorn
- 200g dry somen noodles
- Ice cubes (optional)
- Soak wood ear mushrooms until rehydrated. (Approx 15-30 minutes)
- Place a dry frying pan on the stove and turn on the heat to medium-high. Add your sesame seeds and toast until you can smell the aroma and they've turned lightly golden.
- Transfer the sesame seeds to a mortar and pestle (or a pepper mill etc) and grind to a fine powder.
- Add the ground sesame seeds, Japanese mayonnaise, rice vinegar, sugar, soy sauce, sesame oil and wasabi paste in a container and mix thoroughly. Chill in the fridge until it's time to serve.
- Whisk the egg in a bowl with a pinch of salt.
- Pour the whisked egg through a sieve to make it smooth.
- Heat a frying pan on medium-low and coat with a thin layer of oil using a paper towel to remove the excess.
- 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.
- Peel the egg out of the pan, roll and cut into thin slices.
- Thinly slice and julienne the vegetables including the rehydrated wood ear mushrooms. Use a fork to shred the imitation crab sticks.
- Boil the somen noodles according to the instructions on the packaging. (Approx 2 minutes.)
- 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.
- Place the chilled noodles on a serving plate and arrange the rest of the ingredients on top.
- Drizzle with the homemade sesame dressing.
- Mix thoroughly before eating and enjoy!
If you would prefer to serve somen salad with a classic soy sauce and vinegar based dressing, follow my hiyashi chuka recipe!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Noodles
- Method: Boil / Cut
- Cuisine: Japanese / Hawaiian
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