Back in high school, my friends and I lived for potlucks. We threw them constantly, for birthdays, holidays, and for absolutely no reason at all. We honestly just loved potlucks. Everybody either made or bought tasty food to share with everyone, but what we brought would usually change depending on our moods. Now, my friend Joy, though, every single time, without fail, would bring her somen salad. The second she walked through the door with that tray, I made a beeline for it. I gravitated toward that dish at every gathering because it tasted so light, so fresh, and so impossibly good that I could eat plate after plate and still want more.
It’s been over a decade since I last tasted Joy’s somen salad, and I still think about that dish well into my thirties. So I rolled up my sleeves and recreated it myself, doing my absolute best to honor the version that lives in my memory. Consider this my homage to Joy, to those crowded kitchen counters, and to every potluck that made high school feel like home. I’m beyond thrilled to finally share my version with you. Whether you’re making this for a potluck to share or just as a light dinner at home, I promise that once you try it, you’ll understand why I adored it so much.
What Is Somen Salad?
Somen salad is a chilled noodle dish with roots in Hawaiian and Japanese American kitchens. You start with delicate somen noodles (similar to a thin rice vermicelli), layer them with savory toppings like char siu and kamaboko, add crisp vegetables and ribbons of egg, then finish everything with a sweet and tangy shoyu dressing. The result is colorful, refreshing, and satisfying enough to stand on its own as a meal.
You’ll often find somen salad at parties, barbecues, family reunions, and yes, potlucks all across the islands. It became a local classic because cooks can prep every component ahead of time, scale the recipe up for a crowd, and serve it cold straight from the fridge. That make-ahead magic is exactly why it shows up everywhere people gather to eat, and unlike other dishes that are better served hot, this one can sit at room temp during your party, and still taste just as incredible as when you first served it.
Why You’ll Love This Somen Salad Recipe
This recipe delivers everything I loved about Joy’s version, with nothing to fuss over. Here is why it works so well:
- It tastes light and refreshing. The cold noodles and crisp vegetables make this the perfect dish for warm days and heavy potluck tables alike.
- It comes together fast. You boil the noodles for just a few minutes, whisk the dressing in one bowl, and prep the toppings while everything chills.
- It feeds a crowd. Double or triple the recipe, honestly, the more the better!
- You can make it ahead. Prep the noodles, toppings, and dressing in advance, then assemble right before serving.
A Quick Word on the Key Players
Somen noodles are thin, wheat-based Japanese noodles with a mild flavor that soaks up the dressing perfectly. Look for them in the dried noodle aisle or the Asian section of your grocery store.
Kamaboko is a Japanese steamed fish cake, often shaped into a log with a pretty pink edge. You’ll commonly find this in bowls of ramen! It adds a gentle sweetness and a fun, springy bite. Slice it thin so every forkful gets a little.
Chinese BBQ pork, also known as char siu, brings that tender, savory, slightly sweet richness that makes somen salad feel like a full meal. I have a recipe for making it at home here, but if you have a favorite local spot, store-bought char siu works even better, since this is meant to be an easy, fuss-free recipe.
Somen Salad / Hawaiian-Style Noodle Salad
4-5
servings10
minutes10
minutesIngredients
2 2 bundles Dried Somen Noodles
3 oz 3 Kamaboko
3 oz 3 Chinese BBQ Pork
1 1 Cucumber
1 1 Carrot
1/4 head 1/4 Lettuce
2 2 stalks Green Onions
- Egg Ribbons:
2 2 Eggs
1/8 tsp 1/8 Salt
1 tbsp 1 Oil
- Sauce:
2 tbsp 2 Shoyu
2 tbsp 2 Sugar
2 tbsp 2 Rice Vinegar
2 tbsp 2 Cold Water
2 tbsp 2 Oil
1 tsp 1 Sesame Oil
- Garnish:
Sesame Seeds
Directions
- Make the egg ribbons:
- Beat the eggs with the salt. Heat the oil in a nonstick skillet, pour in a thin layer of egg, cook until set, then slice into thin ribbons once cooled
- Prepwork:
- Boil the somen noodles according to the package’s instructions. Drain and rinse under cold water, set aside
- Thinly slice the kamaboko and Chinese BBQ pork. Julienne the cucumber and carrot. Shred the lettuce and chop the green onions
- Make the sauce:
- Whisk together the shoyu, sugar, rice vinegar, cold water, oil, and sesame oil until the sugar dissolves. Taste and adjust the seasonings to your preference
- Put it all together:
- Spread the noodles on a platter, layer the lettuce, then arrange the char siu, kamaboko, cucumber, carrot, and egg ribbons on top. Scatter the green onions over everything, and garnish with sesame seeds
- Pour the dressing over the salad right before serving, toss gently, and serve cold. Enjoy!
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Frequently Asked Questions
Is somen salad served hot or cold?
Somen salad is served cold. You rinse the cooked noodles under cold water and chill the assembled salad before serving, which makes it especially refreshing on warm days.
Can I make somen salad ahead of time?
Yes. Prep the noodles, toppings, and dressing up to a day in advance and store them separately. Assemble and dress the salad right before serving so it stays crisp and fresh.
What are somen noodles?
Somen noodles are thin, wheat-based Japanese noodles with a mild flavor. They cook in just a few minutes and soak up dressings beautifully, which makes them ideal for cold noodle salads.
What can I use instead of char siu?
You can swap char siu for ham, pan-fried Spam, teriyaki chicken, or imitation crab. For a vegetarian version, skip the meat entirely and add more vegetables or tofu.
