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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.

Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 10 minutes | Ready In: 25 minutes
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US Metric

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

how to serve:

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.