Age Somen

• AGE SOMEN
• Dressing:
• 6 T. rice vinegar (didn't specify so I used unseasoned)
• 4 T. granulated sugar
• 6 T. oil or 3 T. sesame oil & 3 T. salad oil (I used 3 T. of s.o. &
• 1 T. canola oil)
• Mix above ingredients in a jar with a lid; set aside.
• 1 red kamaboko (fish cake)
• 2-3 trays chukka salad (seasoned seaweed salad) (I used only 1 and
• cut up with scissors inside container)
• 1 pkg. (16 oz.) somen noodles
• 1 pkg. of 24 to 30 seasoned age (I used pkg. of 60, but my friend
• used 3 pkg. of 16)

1. Slice kamaboko into matchstick size. Chop chukka salad into short
2. pieces. Break somen into thirds. Drop somen into a large pot of
3. boiling water. Cook for 3 min., drain and rinse with cold water. Heat
4. age (boil if package is cold or put into microwave if using canned). (I
5. just kept it at room temperature as I was preparing the rest of recipe).
6. Mix together somen, kamaboko, chukka salad and dressing. Gently open
7. age and fill with the somen mixture. Start filling into the corners
8. first. Makes 24 to 30 age bundles. (I think I used 1 more bundle
9. besides the 16 oz. package and made 60 pieces).

age somen, dressing, rice vinegar, sugar, oil, canola oil, mix above ingredients, red kamaboko, chukka salad, somen noodles

Taken from www.epicurious.com/recipes/member/views/age-somen-50087467 (may not work)