Summer Vegetable Salad with somen
Summer Vegetable Salad with somen


  1. Boil the green soybeans and remove the shells.
  2. Hand tear the lettuce into bite sized bits. Remove the tomato's hull and slice vertically into 4 pieces. Chop the bell pepper into 1cm pieces and slice the celery thin.
  3. Put the above ingredients a bowl.
  4. Slice the bacon into 5mm width strips and fly in a medium heated frying pan and add to the vegetables (3).
  5. Cut the relish ingredients. Dice the cheese into 1cm pieces. Slice the Japanese ginger into thin strips and immerse in water. Cut the lemon into wedges.
  6. Boil the somen noodles, drain, then wash well width cold water. Soak noodles in ice water, then drain again.
  7. Serve the somen (6) in a bowl topped by the bacon-vegetable mixture. pour somen soup stock over it and add relishes (5) before eating.

ingredients  ⁄  for 1 person

  • 100 grams of somen noodles
  • 40 grams of green soybeans (edamame)
  • 1 leaf of lettuce
  • 2 petite tomatoes
  • 1/8 of a yellow bell pepper
  • 5cm of celery
  • 2 slices of bacon
  • favorite amount of soup stock for somen noodles (mentsuyu)
  • the type to pour over somen before eating.
(Spices and relishes)
  • 20 grams of processed cheese
  • 1/2 of a Japanese ginger (myoga)
  • favorite amount of lemon