Cool Salad

“Here’s my mom’s version of pasta salad,” Judy Nakahara writes. “She used to make this Japanese cold noodle salad on hot summer days because it was light, cool and satisfying. It’s also great for those days when you don’t want to be standing over a hot stove. With all the bright colors, it’s pretty, too.”

SOMEN SALAD

2 rolls somen noodles (there are 5 rolls per 8.8-ounce package)

3/4 cup sliced char siu pork or cooked ham

1 (6-ounce) package pink kamaboko (steamed fish cake)

1 tablespoon butter

2 eggs, lightly beaten

1 small head lettuce, shredded

3 green onions, chopped

Dressing

2 tablespoons sesame seeds

Boil noodles until tender, about 3 minutes. Drain and rinse to separate, then chill. Thinly slice pork and fish cake. Heat butter in omelet pan and cook eggs into thin crepe-like form. Cool, then slice into small pieces.

In bowl, combine noodles, pork, fish cake, eggs, lettuce and green onions. Toss gently with about half of Dressing or to taste. Chill until serving time. Garnish with sesame seeds. Pass extra dressing on the side and refrigerate any remaining for other use. Makes about 4 servings.

Note: Char siu pork and kamaboko are available in Oriental groceries.

Dressing

1/4 cup sugar

2 teaspoons salt

1/2 cup oil

6 tablespoons vinegar

1/4 cup soy sauce

Combine sugar, salt, oil, vinegar and soy sauce in bottle. Cover tightly and shake well.

--JUDY NAKAHARA

Los Angeles