JA Heritage Somen Salad
そうめんサラダ·(sōmen sarada)
The Nikkei Heritage Table: Potlucks & Holidays
Native Japanese cooks might treat leftover somen as a minimalist summer lunch, but the diaspora elevated it into a vibrant, chilled noodle casserole. This dish is a testament to the cross-cultural ingenuity of immigrant grandmothers, pairing the delicate snap of traditional wheat noodles with the unapologetic, savory convenience of SPAM, bright vegetables, and an addictive sweet-soy vinaigrette. It requires almost no actual cooking, making it a perfectly nostalgic, cooling savior for a busy weeknight.
Ingredients
- soy sauce1/2 cup
- neutral oil1/2 cup
- unseasoned rice vinegar1/3 cup
- granulated sugar1/4 cup
- toasted sesame oil2 tbsp
- toasted sesame seeds1 tbsp
- MSG1/2 tsp
- dried somen noodles9 oz
- iceberg lettuce1/2 med
- eggs2 large
- kamaboko3 oz
- SPAM6 oz
- carrot1 med
- Japanese cucumber1 small
- scallions3 med
Method
- 01
Build the sweet-soy vinaigrette.
In a mason jar with a tight-fitting lid, combine the soy sauce, neutral oil, rice vinegar, sugar, sesame oil, sesame seeds, and MSG. Shake vigorously until the sugar fully dissolves, then stash it in the fridge to chill.
- 02
Cook and slice the egg ribbons.
Beat the eggs with a pinch of salt. Heat a lightly oiled non-stick skillet over low heat, pour in the eggs to form a very thin omelet, and cook until just set. Once cool, roll it tightly like a cigar and slice it into delicate ribbons.
- 03
Pan-fry the SPAM.
In the same skillet over medium heat, fry the julienned SPAM until the edges are golden and crispy, then set aside to cool.
- 04
Boil, shock, and aggressively rinse the somen.
Bring a large pot of water to a rolling boil and drop in the noodles for exactly two to three minutes. The moment they are tender, drain them and immediately run under cold water, rubbing the noodles vigorously with your bare hands to strip away the surface starch until the water runs clear.
- 05
Dry the noodles completely.
Drain the chilled noodles exceptionally well, pressing them gently with paper towels to ensure absolutely no excess water remains to dilute your salad.
- 06
Assemble the chilled noodle casserole.
In a 9x13-inch baking pan or a large, shallow serving platter, spread the somen into an even bottom layer, followed by a blanket of the shredded lettuce.
- 07
Layer the toppings.
Arrange the julienned kamaboko, crispy SPAM, carrot matchsticks, cucumber, and egg ribbons in colorful rows over the lettuce, finishing with a scatter of sliced scallions.
- 08
Delay the dressing until the absolute last minute.
Keep the salad covered in the refrigerator. Only pour the dressing over the top and toss immediately prior to serving, ensuring the noodles remain springy and distinct rather than bloated and soggy.
Notes
Substituting the kamaboko.
If you cannot find the iconic pink-edged Japanese fish cake at your local Asian market, shredded imitation crab sticks (surimi) are an entirely authentic and accepted diaspora substitution.
Making the dressing ahead.
The vinaigrette only gets better as the flavors meld. You can mix it up to a week in advance and keep it sealed in the refrigerator.
From Cook Japanese in America.