Somen Salad

Name: Somen Salad
Ingredients: 4 T vegatable Oil; 2 eggs, lightly beaten with 1 T water; 1 pkg (16 oz) Somen Noodles; 1/4 cup Seasoned Rice Vinegar; 2 T Soy Sauce; 1/2 t ginger juice; 1/2 lb small cooked shrimp or imitation crab; 3 green onions chopped

8 ingredients

1 steps

Ingredients

4 T vegatable Oil
2 eggs, lightly beaten with 1 T water
1 pkg (16 oz) Somen Noodles
1/4 cup Seasoned Rice Vinegar
2 T Soy Sauce
1/2 t ginger juice
1/2 lb small cooked shrimp or imitation crab
3 green onions chopped

Directions

1

Heat medium frying pan, preferably non-stick, over high heat. Lightly coat bottom and sides with 1 T oil. Add eggs, reduce heat to low. Cover and cook egg until set. Turn egg onto cutting surface. Cut into thin strips. Cook two bundles somen in 3 quarts boiling water uncovered for 3 minutes. Drain, rinse with cold water, drain. Mix rice vinegar, soy sauce, ginger juice and remaining oil until blended. Combine somen, eggs, shrimp, green onions and rice vinegar mixture in bowl; toss well. Cover and refrigerate 1 hour for flavors to blend.