Author Notes
Ocean Salad is a seasoned mixture of kelp varieties sold at Asian markets. —kikukat
Ingredients
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8 ounces
somen noodles, broken in half
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1/2
carrot, slivered
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4-8 ounces
ocean salad
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1/2
block pink & white fish cake, cut in strips
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3 tablespoons
rice vinegar
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2 tablespoons
sugar
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1/2 teaspoon
salt
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3 tablespoons
vegetable oil
Directions
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Combine rice vinegar, sugar and salt. Stir until dissolved. Add vegetable oil and set aside.
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Cook somen noodles according to package directions. Drain and rinse in cold water. Drain well.
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Stir dressing and pour over cool noodles. Toss lightly. Add carrot, ocean salad, and kamaboko. Toss lightly. Chill.
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