San's Hiyashi Somen Salad
A type of cold somen or saimin noodle salad is on every household’s list of summer dishes. I often prepare this with thin slices of Spam, leftover rotisserie chicken, deli turkey, char siu, papaya and thin slices of egg pancake. It’s a clean the fridge dish.
8-10 oz. saimin or somen noodles, cooked according to package directions, drained
6-8 c. mixed greens
1 Japanese cucumber, seeded, thinly sliced
8 oz. deli ham, thinly sliced
8 oz. imitation crabmeat, shredded (or thinly sliced kamaboko)
1 small half ripe mango, seeded, thinly sliced
Garnish: black sesame seeds, halved grape or cherry tomatoes
¼ c. Aloha shoyu
¼ c. rice wine vinegar
¼ c. red miso paste
¼ c. agave nectar
¼ c. mirin
¼ tsp. freshly ground black pepper
In a mixing bowl; whisk together dressing ingredients well. Set aside. Makes 1 ¼ cups. Arrange mixed greens onto serving plates. Divide noodles; mounding into center of greens. Arrange toppings as desired Sprinkle with sesame seeds, arrange tomato halves onto serving plates. Serve dressing on the side. Serves 6.