Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 oz (225 g) dried somen noodles
- 1 tsp neutral or sesame oil (to keep noodles from sticking)
- 3 large eggs + 1/2 tsp sugar + pinch salt + 1 tsp oil (for the pan)
- 1 medium cucumber, julienned
- 5 oz (140 g) kamaboko (fish cake), julienned, or 4 oz (113 g) cooked ham, julienned
- 4 green onions, thinly sliced
- 1–2 tbsp furikake
- Dressing: 3 tbsp shoyu (soy sauce), 2 tbsp unseasoned rice vinegar, 1 tbsp + 1 tsp sugar, 1 tbsp toasted sesame oil, 2 tbsp water, 1 tbsp mirin (optional), 1 tbsp toasted sesame seeds
Do This
- 1. Boil somen 2–3 minutes; rinse in very cold water or an ice bath, drain well, and toss with 1 tsp oil.
- 2. Beat eggs with sugar and salt; cook thin crêpes in a lightly oiled skillet; roll and slice into ribbons.
- 3. Julienne cucumber and kamaboko (or ham); slice green onions.
- 4. Whisk soy sauce, rice vinegar, sugar, sesame oil, water, and mirin; stir in sesame seeds.
- 5. Mound noodles on a platter or in 4 bowls; arrange egg ribbons, cucumber, and protein on top.
- 6. Drizzle with 2–3 tbsp dressing per serving; sprinkle with furikake; serve chilled.
Why You’ll Love This Recipe
- Light, refreshing, and perfect for warm weather—classic island potluck vibes.
- Balanced flavors: sweet-shoyu tang, toasted sesame, and ocean-y furikake.
- Fast to make with simple pantry staples and easy knife prep.
- Flexible: use kamaboko or ham, and swap in your favorite crunchy veggies.
Grocery List
- Produce: 1 medium cucumber, 4 green onions
- Dairy: 3 large eggs
- Pantry: Dried somen noodles, shoyu (soy sauce), unseasoned rice vinegar, sugar, toasted sesame oil, mirin (optional), toasted sesame seeds, furikake, neutral oil; kamaboko (seafood case) or cooked ham
Full Ingredients
For the Noodle Base
- 8 oz (225 g) dried somen noodles
- 1 tsp neutral or sesame oil (to keep noodles from sticking)
For the Egg Ribbons (Kinshi Tamago)
- 3 large eggs
- 1/2 tsp granulated sugar
- 1/8 tsp kosher salt
- 1 tsp neutral oil for the skillet
For the Toppings
- 1 medium cucumber (about 8 oz/225 g), julienned; seed if using a standard slicing cucumber
- 5 oz (140 g) kamaboko, julienned, or 4 oz (113 g) cooked ham, julienned
- 4 green onions, thinly sliced
- 1–2 tbsp furikake, to finish
Sweet-Shoyu Sesame Dressing
- 3 tbsp shoyu (soy sauce)
- 2 tbsp unseasoned rice vinegar
- 1 tbsp + 1 tsp granulated sugar
- 1 tbsp toasted sesame oil
- 2 tbsp water
- 1 tbsp mirin (optional, for extra gloss and mild sweetness)
- 1 tbsp toasted sesame seeds
Step-by-Step Instructions
Step 1: Boil and Chill the Somen
Bring about 3 quarts (3 liters) of water to a rolling boil. Add the somen noodles, stirring to separate, and cook for 2–3 minutes (check the package; somen cooks quickly). Drain immediately and rinse under very cold running water, rubbing the noodles gently to remove excess starch until they feel squeaky-clean. For maximum chill, plunge into an ice bath for 30 seconds, then drain thoroughly. Toss with 1 tsp oil and spread on a tray to keep them from clumping while you prep the rest.
Step 2: Make the Egg Ribbons
Whisk the eggs with 1/2 tsp sugar and 1/8 tsp salt until evenly combined (strain through a fine sieve for ultra-smooth ribbons, optional). Heat a nonstick skillet over medium-low and brush with 1 tsp oil. Pour in just enough egg to form a thin crêpe; swirl to coat. Cook until set and barely golden on the bottom, 45–60 seconds; flip for 10–15 seconds, then slide onto a cutting board. Repeat with remaining egg. Stack the crêpes, roll into a cigar, and slice crosswise into thin ribbons.
Step 3: Prep the Toppings
Julienne the cucumber into thin matchsticks (if using a regular cucumber, halve lengthwise and scrape out seeds with a spoon first). Julienne the kamaboko into thin half-moons or slice the ham into matchsticks. Thinly slice the green onions. Keep everything chilled.
Step 4: Whisk the Sweet-Shoyu Sesame Dressing
In a bowl, whisk together soy sauce, rice vinegar, and sugar until the sugar dissolves. Whisk in the toasted sesame oil, water, and mirin (if using) until glossy and emulsified. Stir in the toasted sesame seeds. Taste and adjust: add a pinch more sugar for sweetness or a splash more vinegar for brightness. Refrigerate until needed.
Step 5: Build the Salad
Mound the chilled noodles onto a large shallow platter or divide among 4 bowls. Arrange the egg ribbons, cucumber, and kamaboko or ham in neat sections or stripes over the top so each bite has a little of everything.
Step 6: Dress, Finish, and Serve
Drizzle 2–3 tablespoons of dressing per serving over the salad. Sprinkle generously with furikake. Serve immediately while cold, passing extra dressing at the table.
Pro Tips
- Rinse somen thoroughly until the water runs clear—this keeps the noodles bouncy, not gummy.
- Strain the beaten eggs for silky, delicate ribbons (worth the extra 30 seconds).
- Using a standard cucumber? Seed it and pat the sticks dry to keep the salad crisp, not watery.
- Chill every component for peak refreshment—noodle salads shine when very cold.
- Serving a crowd? Layer on a big platter and keep the dressing on the side so nothing wilts.
Variations
- Vegetarian: Skip kamaboko/ham and add pan-seared tofu strips or shelled edamame.
- Spicy: Add 1–2 tsp chili oil (la-yu) or a pinch of shichimi togarashi to the dressing.
- Gluten-Free: Use gluten-free tamari and swap somen for thin rice vermicelli; choose a gluten-free furikake.
Storage & Make-Ahead
Cook and rinse the noodles, toss with a touch of oil, and refrigerate up to 2 days. Keep toppings and dressing in separate containers; egg ribbons keep 2–3 days, dressing up to 1 week. Assemble and dress just before serving for the best texture. Not recommended for freezing.
Nutrition (per serving)
Approximate: 420 calories; 14 g fat; 57 g carbohydrates; 17 g protein; 3 g fiber; 8 g sugars; 980 mg sodium. Values will vary based on brand of noodles, soy sauce, and choice of kamaboko or ham.
