Products used in this recipe
Summer Somen Salad
Yield: 12 Servings (11 oz.)
Yield: 12 Servings (11 oz.)
Simplot Simple Goodness™ Stir Fry Supreme Vegetable Blend tossed with shredded iceberg lettuce, cucumber, green onions, somen noodles and a light, sesame-ginger vinaigrette.
Step 1: Dressing
| Ingredient | Weight | Measure |
|---|---|---|
| Soy sauce | 8 fl. oz. | 1 cup |
| Rice wine vinegar | 8 fl. oz. | 1 cup |
| Sugar | 3 Tbsp. | |
| Sesame oil | 1 fl. oz. | |
| Ginger, minced | 2 Tbsp. |
Step 2: Stir Fry Supreme Blend
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Stir Fry Supreme Vegetable Blend 12/2lb | 40 oz. |
Step 3: Salad
| Ingredient | Weight | Measure |
|---|---|---|
| Somen noodles | 18 oz. | |
| Iceberg lettuce, shredded | 8 oz. | |
| Cucumber, julienne | 16 oz. | |
| Green onions, julienne | 6 oz. | |
| Cilantro, fresh, chopped | 2 oz. | |
| Sesame seeds | 1 oz. |
Preparation Instructions:
- Step 1
- For the dressing, whisk together the soy sauce, rice wine vinegar, sesame oil, sugar, and ginger. Set aside.
- Step 2
- Prepare the vegetable blend according to package directions. Drain and chill.
- Step 3
- Cook somen noodles in boiling water for 3 minutes. Drain and add to vegetable blend. Pour dressing over noodles and vegetables and stir well. Add in lettuce, cucumber, and green onion. Stir. For each serving; portion out 11 oz. salad and garnish with cilantro and sesame seeds.
