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Japanese Somen Noodle Salad

November 8, 2009


Okie dokie. As promised in the previous post, here is the recipe for the terrific noodle salad that Harumi’s husband loves, and mine does too!

Japanese Somen Noodle Salad

(adapted from Harumi’s Japanese Cooking)

Ingredients (2-3 persons):

100g somen noodles
90g tinned tuna
50g onion
100g cucumber (preferably small cucumbers – but I only had a large cucumber so I used that)
4 tbsp mayonnaise
A little salt, pepper and soy sauce


Directions (with some paraphrasing and extra comments):

1. Bring a pot of water to the boil. Add noodles and cook till al dente (about 1.5 minutes).

2. Rinse cooked noodles under cold water and drain well.

3. Drain the tuna.

4. Slice the onion thinly and soak in water for 5-10 minutes to remove the sharpness. Drain the onions and squeeze out excess water.

5. Slice the cucumber finely and season with salt. Leave for 5-10 minutes then squeeze out excess water (particularly important if you use large cucumbers, which have very high water content. Harumi actually suggests removing the seeds but I was happy just letting half the seeds fall away on their own while I squeezed the cucumbers dry).

6. Sprinkle some water on the noodles to loosen them up again and prevent sticking. Mix the noodles, tuna, onion, cucumber and mayonnaise in a bowl and season with salt, pepper and soy sauce.

A great dish to start many meals!

2 Comments leave one →
  1. Constance permalink
    November 12, 2009 10:51 pm

    inspired inspired..another dish i will try.

  2. mrsmultitasker permalink*
    November 13, 2009 8:24 am

    Oh another friend said she wanted to try this too and asked if I used Japanese mayo. I didn’t (combination of too lazy and too cheapskate =), but you should if you can. The composition is pretty different so I’m sure it will make a distinct difference in the taste. From wiki:
    “Japanese mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG, which gives it a different flavor from mayonnaise made from distilled vinegar… Its texture is thinner than most Western commercial mayonnaise.”

    I’m almost out of regular mayo so I’m going to buy Japanese mayo the next time I stock up =)

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