Products used in this recipe
Summer Somen Salad
Yield: 12 Servings (11 oz.)
Yield: 12 Servings (11 oz.)
Simplot Simple Goodness™ Stir Fry Supreme Vegetable Blend tossed with shredded iceberg lettuce, cucumber, green onions, somen noodles and a light, sesame-ginger vinaigrette.
Dressing:
Ingredient | Weight | Measure |
---|---|---|
Soy sauce | 8 fl. oz. | 1 cup |
Rice wine vinegar | 8 fl. oz. | 1 cup |
Sugar | 3 Tbsp. | |
Sesame oil | 1 fl. oz. | |
Ginger, minced | 2 Tbsp. |
Stir Fry Supreme Blend:
Ingredient | Weight | Measure |
---|---|---|
40 oz. |
Salad:
Ingredient | Weight | Measure |
---|---|---|
Somen noodles | 18 oz. | |
Iceberg lettuce, shredded | 8 oz. | |
Cucumber, julienne | 16 oz. | |
Green onions, julienne | 6 oz. | |
Cilantro, fresh, chopped | 2 oz. | |
Sesame seeds | 1 oz. |
Preparation Instructions:
Step 1
For the dressing; whisk together the soy sauce, rice wine vinegar, sesame oil, sugar, and ginger. Set aside.
Step 2
Prepare the vegetable blend according to package instructions. Drain and chill.
Step 3
Cook somen noodles in boiling water for 3 minutes. Drain and add to vegetable blend. Pour dressing over noodles and vegetables and stir well. Add in lettuce, cucumber, and green onion. Stir. For each serving; portion out 11 oz. salad and garnish with cilantro and sesame seeds.