Somen Salad
- 4 T vegatable Oil
- 2 eggs, lightly beaten with 1 T water
- 1 pkg (16 oz) Somen Noodles
- 1/4 cup Seasoned Rice Vinegar
- 2 T Soy Sauce
- 1/2 t ginger juice
- 1/2 lb small cooked shrimp or imitation crab
- 3 green onions chopped
- Heat medium frying pan, preferably non-stick, over high heat. Lightly coat bottom and sides with 1 T oil. Add eggs, reduce heat to low. Cover and cook egg until set. Turn egg onto cutting surface. Cut into thin strips. Cook two bundles somen in 3 quarts boiling water uncovered for 3 minutes. Drain, rinse with cold water, drain. Mix rice vinegar, soy sauce, ginger juice and remaining oil until blended. Combine somen, eggs, shrimp, green onions and rice vinegar mixture in bowl; toss well. Cover and refrigerate 1 hour for flavors to blend.
vegatable oil, eggs, somen noodles, rice vinegar, t, ginger juice, shrimp, green onions
Taken from www.epicurious.com/recipes/member/views/somen-salad-50026885 (may not work)