Somen Cold Noodle Salad Recipe

Somen Cold Noodle Salad

Serves 10 TO 12

In Japan, somen noodles are served ice-cold alongside a dipping sauce. In Hawaii, cold somen noodles form the base of a refreshing salad that is easy to prepare in advance and to transport to potlucks.


  • 16 ounces somen noodles (extra thin Japanese wheat noodles)
  • 1/2 head Romaine or iceberg lettuce, thinly sliced
  • 2 carrots, shredded (about 1 cup)
  • 1/2 Japanese or English cucumber, halved lengthwise and sliced thin crosswise
  • 4 ounces Chinese BBQ pork (char siu), sliced into thin matchsticks
  • Thin egg omelet, sliced thin (see cook’s tip)
  • 1 green onion, sliced thin
  • 1 tablespoon toasted sesame seeds
  • 1/2 cup vegetable oil
  • 6 Tbsp Japanese rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup granulated sugar
  • 2 tsp kosher salt
  • Splash of sesame oil


  1. Combine all dressing ingredients in a bottle and shake well. Alternatively, whisk everything together in a bowl. Set aside.
  2. Boil somen noodles according to package instructions. Rinse and drain well.
  3. Arrange noodles in small piles, side-by-side on serving platter. (This will make it easier to serve.) Top with lettuce. Sprinkle with remaining ingredients.
  4. Just before serving, pour dressing all over salad.
  5. Cook's Tip:
  6. Ribbons of sliced plain egg omelet is ideal for this. Lightly beat 3 eggs, season with salt, then work in batches to fry a thin layer of eggs in a touch of vegetable oil. Repeat until you have cooked it all, then slice into ribbons for the salad.


Amount Per Serving (based on 12 servings)
Calories: 310
Saturated Fat: 2.5 g
Trans Fat: 0 g
Total Fat: 14 g
Cholesterol: 55 mg
Sodium: 1400 mg
Carbohydrates: 37 g
Fiber: 3 g
Added Sugars: 5 g
Total Sugar: 8 g
Protein: 9 g
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