Somen Salad

1. 1

   Heat medium frying pan, preferably non-stick, over high heat. Lightly coat bottom and sides with 1 T oil. Add eggs, reduce heat to low. Cover and cook egg until set. Turn egg onto cutting surface. Cut into thin strips. Cook two bundles somen in 3 quarts boiling water uncovered for 3 minutes. Drain, rinse with cold water, drain. Mix rice vinegar, soy sauce, ginger juice and remaining oil until blended. Combine somen, eggs, shrimp, green onions and rice vinegar mixture in bowl; toss well. Cover and refrigerate 1 hour for flavors to blend.

* Per serving · 4 servings · Values may vary.

No additional tips available.