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Author Notes: Ocean Salad is a seasoned mixture of kelp varieties sold at Asian markets. —kikukat
ounces somen noodles, broken in half
ounces ocean salad
block pink & white fish cake, cut in strips
tablespoons rice vinegar
tablespoons vegetable oil
- Combine rice vinegar, sugar and salt. Stir until dissolved. Add vegetable oil and set aside.
- Cook somen noodles according to package directions. Drain and rinse in cold water. Drain well.
- Stir dressing and pour over cool noodles. Toss lightly. Add carrot, ocean salad, and kamaboko. Toss lightly. Chill.
- This recipe was entered in the contest for Your Best Recipe for the Shore