Recipe Somen Salad

Grandma Marv’s Somen Salad

WRITTEN BY JENN AND KAWIKA MIRANDA | PHOTOGRAPHED BY DEAN DAVIDSON

HAWAIIAN SOMEN SALAD is a noodle salad with a strong Japanese influence. Like most Hawaiian dishes though, it tends to be just a little sweeter and simpler than its traditional namesake. Our Grandma Marv was a Native Hawaiian woman (Kanaka Maoli) from Oahu. She adapted this well-known recipe to be an easy-to-make, party-sized dish for luau. It’s been beloved by all who try it — or as we say in Hawaii, it’s ono!

Somen salad has plenty of variations, and if you’re so inclined, you can layer in additional ingredients such as Japanese fish cake, carrots, cabbage, or even cheese. From our family to yours: Aloha!

Serves 8–10

Salad Ingredients

2 reams somen noodles 2 teaspoons olive oil (add to water when cooking noodles) 4 cups mixed salad greens 1 whole roasted chicken, deboned and shredded 2 cups ready to eat char siu pork, diced 6–8 hard boiled eggs, sliced or grated 10–15 cherry tomatoes 10–15 whole black olives

Dressing Ingredients

¼ cup Aloha brand soy sauce (or other low sodium soy sauce) 3 tablespoons sesame oil 3 tablespoons rice wine vinegar 2 cloves garlic, minced 1 small piece of ginger, peeled and grated 3 teaspoons honey 2 teaspoons brown sugar 2 teaspoons toasted sesame seeds

Instructions

• Place your reams of somen noodles in boiling water along with 2 teaspoons of olive oil. These noodles cook very fast—time them for exactly 3 minutes, stirring occasionally. • Strain and rinse with cold water. Set noodles aside in a covered bowl in the refrigerator while you prep the remaining ingredients. • Layer the salad ingredients as follows: noodles, mixed greens, chicken, char-siu, and egg. Sprinkle cherry tomato and olive on top. • Mix all dressing ingredients together and shake or whisk well. Pour evenly all over the top of layered salad. • Chill for 10 to 15 minutes. Serve with tongs, eat with chopsticks! 