Somen Noodles with Cucumber and Pork. Place bundles of noodles on the lettuce. Sprinkle chopped ham, over the noodles followed by char siu pork, cucumber, egg omelette strips, kamaboko, and any additional topping of your choice, and then top with green onions. Put the somen noodles in a deep plate.

Top with some toasted sesame seeds before serving. To the pan of cooked pork, mushrooms, and snap peas, add the cooked noodles, sauce, and half the reserved noodle cooking water. A sweet shoyu-based sauce brings everything together for a refreshing blend of veggies and noodles. You can cook Somen Noodles with Cucumber and Pork using 16 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Somen Noodles with Cucumber and Pork

It's 150 grams of Thinly sliced pork belly.
You need 2 of Cucumbers.
You need 2 tbsp of Soy sauce.
You need 2 tsp of ◎Grated ginger.
Prepare 2 tbsp of ◎Mirin.
Prepare 1 tbsp of ◎ Sake.
You need 1 tsp of ◎ Sugar.
You need 2 pinch of ◎ Salt.
You need 150 ml of ● Dashi stock.
Prepare 1 tbsp of ● Soy sauce.
You need 1 tbsp of ● Mirin.
Prepare 2 tbsp of with slightly more water listed in the cooking instruction Or replace the ● ingredients for mentsuyu.
It's 1 tbsp of White ground sesame seeds.
You need 1 tbsp of White toasted sesame seeds.
Prepare 2 of leaves Shiso leaves (or spring onions).
Prepare 2 of servings Somen noodles (or udon noodles).

Assemble somen salad in a shallow platter. On the bottom of the platter, spread somen noodles. Next, layer with lettuce and cucumber. Top with BBQ charsiu pork, and then garnish with kinshi tamago (thin Japanese egg omelet), green onions, and roasted sesame seeds.

Somen Noodles with Cucumber and Pork instructions

Rub the pork with the ◎ ingredients. Microwave at 700 W for 2 minutes. (If you use mentsuyu, just thin with water.).
Cut the cucumber in half, hold the end and peel carefully with a peeler..
Sprinkle with a little salt and mix. After wilted rinse and drain in a colander. Squeeze out the excess water (do not leave the salted cucumber for too long, and work quickly)..
Cook the somen noodles following the cooking instruction. Rinse and remove the excess starch. Drain in a colander. Julienne the shiso leaves..
Microwave the pork at 700 W for 1.5 minutes. (Do not cover the container tightly, and just cover lightly with cling film)..
Take out from the microwave and add the soy sauce. Mix well and return to the microwave to cook for further 1.5 minutes. (Depending on the container you use, the cooking time may differ, so adjust)..
Place the cooked somen noodles on a serving plate. Place Step 4 pork on top. Mix the leftover sauce, cucumber peels and ground sesame seeds. Put on top of the pork (you can mix the shiso leaves at this point)..
Garnish with the shiso leaves and sprinkle with the toasted sesame seeds. Pour over the ● sauce..
On hot days chill Step 6 and ● before serving..
I put the seasoned meat on top, so the soup itself is diluted. Stock homemade mentsuyu (dashi stock, soy sauce, and mirin in a 4:1:1 ratio) in advance. If this is too strong, thin with water to your liking..
If serving the sauce with udon noodles, double the quantity of the ● soy sauce and mirin or else it may be too thin..

Slice Pork very thinly and season with Salt and White Pepper. Lightly whisk Eggs in a bowl and season with Salt and White Pepper. Slice Onion and Ginger into thin strips. DO NOT add Salt into the water. Noodles need to be cooked quite firm as you will stir-fry later.