This cold somen noodle salad is a staple summer dish in Hawaii, where many Asian ingredients have become part of the island state’s unique cuisine. When cooking somen noodles, you must watch them closely to make sure they do not overcook, immediately rinsing them under cold water to stop the cooking process.

Prep time: 10 min

Cook time: 15 min

Total time: 25 min

Hawaiian Cold Somen Noodle Salad
Copyright Recipe © 2015 Woodland Foods


Makes 4 to 6 servings

  • 1 Tablespoon White Sugar

  • 3 Tablespoons Unseasoned Rice Vinegar

  • 3 Tablespoons Soy Sauce

  • 2 Tablespoons Vegetable Oil

  • 1 Tablespoon Sesame Oil

  • 2 Tablespoons Toasted Sesame Seeds

  • 3 Somen Noodles, bundles

  • 1/2 Cup Head Iceberg Lettuce, shredded

  • 1 Cup Julienned Carrots

  • 1 Cup Seeded And Julienned Cucumbers

  • 3 Green Onions, chopped

  • 1/2 Pound Ham Or Char Siu Pork, julienned

  • 2 Eggs, scrambled and thinly sliced

  • Fresh Cilantro, chopped, for garnish


  1. Mix together sugar, vinegar, soy sauce, vegetable oil, sesame oil and toasted sesame seeds until well blended. Set aside until ready to serve.

  2. Boil large pot of water and add Somen Noodles. Cook until al dente, about 3 minutes, then immediately drain in fine-mesh strainer, rinsing under very cold water to stop cooking.

  3. Transfer cooked noodles to serving vessel, such as a wide, shallow bowl. Layer lettuce, carrots, cucumbers and green onions on top. Add layers of sliced meat and eggs. If not serving immediately, cover and refrigerate until ready to serve.

  4. Whisk dressing well to recombine, and pour evenly over salad. Toss salad and serve immediately, garnished with chopped fresh cilantro.