|Recipe from The Asian Grandmothers Cookbook|
The recipe was very easy to make, mostly just chopping and mixing ingredients. The somen itself takes only two minutes to cook in boiling water. My only changes were that I left out the kamaboko (fish cakes) because I didn't have them and I used less oil than the recipe calls for and substituted some sesame oil in place of the canola oil. This dish will definitely make it on the menu for a party or picnic and I may try adding edamame, julienned carrots and/or cucumber, next time around to see if I can get some veggies into the toddler.