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Alaska Surimi Seafood with Somen Salad
| Categories: |
Seafood>Appetizers |
| Yield: |
24 servings |
| Ingredients |
Method |
Dressing:
Fish or chicken broth - (80 oz.) 2
1/2 qt.
Cider vinegar - (16 oz.) 2 cups
Kikkoman Soy Sauce - (8 oz.) 1 cup
Sugar - (4 oz.) 1/2 cup
Sesame oil - (4 oz.) 1/2 cup
Somen noodles* or angel hair pasta
- (3 lb.)
24 (1 cup serving)
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Prepare dressing: Mix broth, vinegar, soy
sauce, sugar and sesame oil; cover and refrigerate.
Cook noodles to al dénte; plunge in ice water
and drain.
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Salad:
Sugar peas, julienned - (1 lb.) 6 cups
Cucumber, julienned (3/4 lb.) 3 cups
Red bell pepper, julienned - (6 oz.)
1 3/4
cups
Green onions, diagonally sliced - (3
oz.)
1 1/2 cups
Cilantro, chopped - (2 oz.) 1 cup
Alaska Surimi Seafood chunks or shreds,
thawed,
if necessary - (3 lb.) 5 cups
Toasted sesame seeds - (7 oz.) 2 cups |
Add sugar peas, cucumber, red pepper, green
onions, cilantro, surimi, and sesame
seed
and somen salad dressing; toss to mix.
Refrigerate.
Serve approximately 2 cups salad per
serving.
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