Somen Salad

1½ pkg. somen, stir while boiling so it won’t stick (about 10 minutes)

½ head shredded lettuce

½ lb. char siu or ham, cut into matchsticks

3-4 eggs, make into a flat omelet then slivered

1 Kamaboko, cut into matchsticks

5 stalk green onions, slivered

3 shitake mushrooms, soaked and thinly sliced

Sauce:

¼ C. sesame seeds

¼ C. sugar

2 t. salt

1/8 C. vegetable oil

1/8 C. sesame oil

¼ C. Japanese vinegar

¼ C. shoyu

Boil somen, stirring constantly. Drain. Lay in 13”X9” pan. Garnish with next 6 ingredients. Pour sauce. Serve cold.