Summer Vegetable Salad with somen
- How to cook
-
- Boil the green soybeans and remove the shells.
- 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.
- Put the above ingredients a bowl.
- Slice the bacon into 5mm width strips and fly in a medium heated frying pan and add to the vegetables (3).
- 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.
- Boil the somen noodles, drain, then wash well width cold water. Soak noodles in ice water, then drain again.
- 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.
- 20 grams of processed cheese
- 1/2 of a Japanese ginger (myoga)
- favorite amount of lemon
Recipes
for Ibonoito Somen
Recipes
