Somen Salad

Ingredients:

• 1 package somen noodles, cooked & drained according to package directions
• 2-3 Tbsp sesame oil
• 2 cups shredded/thinly sliced char siu or ham (ie Louis Rich, etc.)
• 1 small head iceberg lettuce, shredded
• 1 bunch green onions, chopped
• 4 sheets kim or nori cut into thin slices (use scissors, it's easier)
• 2 eggs for omelette (see below)

Dressing ingredients

• 1/3 cup peanut oil
• 3 Tbsp sesame oil
• 4 Tbsp tamari or shoyu
• 3 Tbsp vinegar (rice or apple cider)
• 2 Tbsp sugar
• 3 Tbsp roasted sesame seeds
• 1 small clove garlic, smashed
• 1 slice/piece ginger, smashed

How to Prepare:
1. In a large bowl, toss cooked/rinsed somen with the 3 Tbsp sesame oil and set aside.

2. With the 2 eggs, make an omelette (flat). Remove omelette from pan and slice into long thin strips when cool.

3. Combine dressing ingredients in a bowl or jar, mix well.

4. Top noodles with char siu or ham, green onions, lettuce, shredded kim/nori.

5. Pour dressing over (take out garlic and ginger pieces first) and toss well until all ingredients are mixed thoroughly.

Serve right away.

** This salad keeps well in fridge, just make sure that the noodles are well tossed and coated with oil or else they will stick together. If you make this ahead, don't put kim/nori on the salad. Add kim/nori and dressing right before serving.