Learn how to make this colourful somen salad made with thin Japanese somen noodles topped with sliced vegetables, imitation crab and a rich and creamy homemade sesame dressing with a hint of wasabi!
what you'll need:
» wood ear mushroom
» imitation crab
» somen noodles
for the sauce:
» white sesame seeds
» Japanese mayonnaise
» rice vinegar
» soy sauce
» sesame oil
» wasabi paste
Soak the wood ear mushrooms until rehydrated. (Approx 15-30 mins)
Toast sesame seeds
Heat a dry frying pan on medium high and toast the sesame seeds until lightly golden and you can smell the aroma.
Grind the seeds
Grind the toasted sesame seeds with a mortar and pestle until they become a fine powder.
Mix the sesame powder with mayonnaise, rice vinegar, sugar, soy sauce, sesame oil and wasabi and store in the fridge until it's time to serve.
Whisk the egg with a pinch of salt and pour it through a sieve to make it smooth.
Fry egg crepe
Heat a pan on medium low, use kitchen paper to spread a thin even layer of oil on the bottom and fry the egg until 80% cooked.
Roll and cut
Transfer the egg crepe to a chopping board and roll it up. Cut it into thin, noodle-like slices and set aside for later.
Prepare other toppings
Cut all the vegetables including wood ear mushrooms into thin strips (julienne) and use a fork to shred the imitation crab.
Cook the noodles
Boil a pot of water and cook the noodles according to the instructions on the packaging.
Drain & chill
Pour the noodles into a sieve over the sink to drain the water. Wash with cold running water and chill with ice.
Place the noodles on a serving plate and arrange the vegetables, egg crepe and imitation crab on top.
Enjoy with a drizzle of your homemade wasabi sesame dressing!
Mix thoroughly before eating!
FULL RECIPE »
See the full post for more information plus substitutes and additional ingredient ideas!
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