Cold Somen Salad Recipes

JAPANESE COLD SOMEN NOODLES

Steps:

• [Optional] Traditional Japanese restaurants tie up the noodles to enhance the appearance of the somen and this is how you do it. Tie the edge of somen noodles with cooking twine. This way noodles will stay in one direction while cooking. I normally skip this step for home use.
• In a large pot, bring water to a boil. When boiling, remove the wrapper.
• Add the somen noodles in the boiling water (do not add salt!). Stir noodles with chopsticks so they don't stick to each other. Cook according to the package instructions. If necessary, add a little bit of cold water in the pot to prevent overflowing.
• Drain somen in a colander and wash the noodles with hands under running water.
• Once the noodles are cold, find the knotted parts of somen noodles and pick them up. Cut off the edge and discard. Hold each bundle gently and arrange it nicely on a serving plate. Somen can be served with ice to keep cool.
• Cut the scallion finely and grate the ginger. Put them in small dishes.
• Pour mentsuyu in individual dipping sauce bowls and add iced water to dilute. I recommend making homemade mentsuyu but if you're too busy, get a bottle of mentsuyu like this. See the instructions. You can check the ratio of mentsuyu to water on this page. This brand recommends 1:3.
• Put a small portion of scallion and ginger in the dipping sauce and dip the somen noodles to enjoy! To make it more filling, you can bulk up the noodles by tossing in other ingredients such as shredded egg crepes (see How to Make Kinshi Tamago), julienned cucumbers, boiled okra, and ham.

COLD-POACHED SALMON NICOISE SALAD WITH CRISPY POTATOES

Steps:

• For the salmon: Add the wine, Dijon mustard, dill sprigs and 1 cup of water to a large straight-sided skillet. Squeeze the juice from the halved lemon into the skillet and then add in the lemon halves. Bring the mixture to a simmer over medium heat. Sprinkle the salmon with a generous pinch of salt and pepper. Once the liquid is simmering, gently add the salmon, skin-side-down, and turn the heat to low. Place the lemon slices on top of the salmon, cover the pan and cook for 10 minutes. Turn the heat off and let sit, covered, for 5 minutes. The salmon should easily flake apart with a fork. Carefully remove the salmon from the liquid and set on a plate. Cool completely.
• For the dressing: Add the vinegar, oil, dill, mustard, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a glass jar with a lid. Cover and shake to emulsify. Set aside until ready to assemble the salad.
• For the salad: Add the potatoes to a large saucepan and add enough cold water to cover the potatoes by 4-inches. Add a big pinch of salt and heat over medium high heat. Bring the potatoes to a boil and let cook until the potatoes are fork tender, 5 to 8 minutes. Use a slotted spoon to remove the potatoes to a plate. Reserve the pot with boiling water to use to cook the eggs and haricot vert.
• Fill a large bowl with ice and water. Bring the water back up to a boil, then add your eggs and cook for 7 minutes. Remove the eggs to the ice bath. Bring the water back up to a boil and add the haricot vert. Cook until they are tender-crisp, about 3 minutes. Remove the haricot vert to the ice bath. Drain and cut them into thirds and set aside until ready to assemble. Remove the eggs from the ice bath, peel and set aside.
• Using the flat base of a measuring cup or a glass, lightly smash the potatoes to expose some of the flesh. Sprinkle with a generous pinch of salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Carefully add the potatoes into the pan, seasoning side down. Sprinkle the exposed side of the potatoes and cook until they are crispy and golden brown in places, about 4 minutes per side. Some potatoes may break apart, that's totally fine! Remove to a plate and set aside until ready to assemble.
• To assemble the salad: Arrange the frisee and romaine leaves on a large platter. Drizzle about half of the dressing and toss to coat. Top the lettuce with the crispy potatoes, haricot vert, tomatoes and olives. Flake the cooled salmon into large pieces and scatter it on top of the salad. Slice the eggs in half and nestle into the salad. Drizzle on the remaining dressing and serve.

SOMEN SALAD

Steps:

• Bring a large pot of water to boil and cook somen noodles according to package instructions (usually around 2 minutes).
• Drain cooked somen and immediately dunk in ice water to cool.
• Prepare your vegetables and kamaboko if you haven't already, slicing them thinly.
• Make omelette: using one egg at a time, lightly beat the egg in a bowl, then pour into a heated and oiled skillet on stovetop. Cook over medium heat until the thin omelette is cooked through and remove to a cutting board. Repeat with the other egg.
• When the omelettes have cooled down, slice into thin ribbons.
• Assemble your somen salad by placing drained somen at the bottom of a large bowl. Arrange your sliced and shredded toppings on top of the noodles (in any pattern or formation you like).
• Make salad dressing by mixing sugar, rice vinegar, oil, sesame oil, and soy sauce together until homogenous (I like to shake it in a mason jar).
• Pour dressing over arranged salad and top with green onions. You can serve your salad like this, allowing guests to choose toppings as they like, or you can mix the salad together before serving. Somen salad is best eaten the day it is made.

SALMON SALAD

Steps:

• Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

COLD SOMEN SALAD

Steps:

• Boil 1 package somen noodles. Shred 1 head lettuce. Slice thinly: ham, kamaboko, fried eggs, green onions, parsley. Sauce: Mix the above ingredients together, add sauce, mix, and serve.