Talent is God given. Be humble. Fame is man-given. Be grateful. Conceit is self-given. Be careful.
When I was younger, the best part about school was the field trips. It wasn’t just a day of freedom from the classroom that I looked forward to; field trips meant we brought our lunch from home, and my mom always packed the best lunches. When she had time, there were homemade Mochiko Chicken or Teriyaki Beef Sticks and musubi (salted rice balls wrapped in nori), always with a pouch of Capri Sun. When she didn’t have time, we’d grab a somen salad from Pukalani Superette. Whenever I make this salad, I pack it up in a to-go container and take it with me to the park or the beach. While I may not be drinking Capri Suns anymore, I still look forward to field trips and somen salad.
- ¼ cup sugar
- 1 cup low-sodium chicken broth
- ¼ cup soy sauce (shoyu)
- 2 tablespoons sesame oil
- ¼ cup mirin
- ½ head napa cabbage (won bok), shredded
- 1 handful watercress, leaves and stems, coarsely chopped
- One 12-ounce package somen noodles (3 bundles), cooked, rinsed with cold water, and drained
- 8 ounces Char Siu Pork , julienned
- 4 ounces fish cake (kamaboko), julienned
- 1 Japanese cucumber or ½ English cucumber, julienned
- 2 carrots, peeled and julienned
- 1 handful snow peas, julienned
- 2 large eggs, beaten, fried into thin omelets, and thinly sliced
- 3 green onions, green parts only, thinly sliced
To make the dressing, combine the sugar, chicken broth, soy sauce, sesame oil, and mirin in a jar with a lid. Shake together until the sugar has dissolved. Store in the refrigerator until ready to use up to 2 weeks.
To prepare the salad, evenly distribute the cabbage and watercress into the bottom of your serving pan. Cover with the somen noodles.
Top with the char siu, fish cake, cucumber, carrots, snow peas, egg strips, and green onions.
When you are ready to serve, simply pour on the dressing and toss.