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Oriental Somen Salad

1 Package somen (cooked, rinsed and drained)
Char Sui Pork or Ham Fish cake (Kamaboko)
Chopped Lettuce
Shredded Cucumbers
sliced Dried Seaweed (Nori)
Cut into thin strips
3 Stalks of Green Onion, Chopped
2 Scrambled Eggs Cut Into Strips

Dressing:
1/2 Cup Japanese Vinegar
1/2 Cup Soy Sauce
1/2 Cup Sugar
1/2 Tsp. Sesame Oil
3/4 Tsp. Toasted Sesame Seeds

Prepare dressing a day before serving. Mix all dressing ingredients together and refrigerate overnight to bring out flavor.

Lay somen noodles evenly in a 9 x 13 inch pan. Add the cut vegetables on top of the noodles. Garnish with the sliced fishcake, ham, eggs, and dried seaweed. Shake dressing very well and pour evenly over the somen salad. Serve Immediately.

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