| | Directions | | Combine all dressing ingredients and chill. Place somen in 9 x 13 inch dish (or round chirashi-style plate). Place on layers, ramen, cucumber, meat, eggs, kamaboko, green onion and shoga. Shake dressing well and pour over top just before serving or dressing may be served in separate bowl. May be made ahead of time, so great for potlucks. |
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| Ingredients | | - |  | 1 package somen(thin Japanese noodles), cooked (12 ounce pkg) |
| - | | 1 cucumber, thinly sliced |
| - | | 1/4 pound chashu(barbecued meat), chicken or ham, thinly sliced |
| - | | 2 eggs, fried and thinly sliced |
| - | | 1 red kamaboko(Japanese processed seafood product), thinly sliced |
| - | | 3 stalks green onions, slivered |
| - | | 1 shoga (ginger inch brine) red, thinly sliced |
| - | | Dressing |
| - | | 2 tablespoons sesame seeds, toasted |
| - | | 2 tablespoons Sugar |
| - | | 1 teaspoon Salt |
| - | | 1/4 cup oil or 3 tablespoon sesame seed oil |
| - | | 3 tablespoons vinegar |
| - | | 2 tablespoons Soy Sauce |
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