Somen Salad
Hawaiian Somen Salad
Cold Noodle Salad with Hawaiian-Japanese Roots
If you’ve ever been to a Hawaiian potluck or a Japanese-American family gathering, chances are you’ve seen (or devoured) a big tray of somen salad.
This is a chilled noodle dish layered with savory toppings and poured over with a tangy, umami-packed dressing. The dressing is so delicious, you an top other salads with it!
In my family, this dish belongs to my Aunt Tracie. She brings it to almost every get-together, and it disappears fast. It’s cold, refreshing, and packed with texture!
Think soft noodles, crunchy lettuce, tender char siu, fluffy egg, and slices of kamaboko (that pretty pink fish cake). Her version has become the somen salad I crave most.
🌺 A Little Backstory: What Is Somen Salad?
Somen salad is a fusion dish with Japanese and Hawaiian roots. It takes delicate somen noodles (a type of thin, wheat-based Japanese noodle) and transforms them into a hearty cold noodle salad.
Somen salad is often seen at parties, barbecues, and potlucks across Hawaii and among Japanese-American families, especially during warmer months. It’s not a traditional Japanese food but is becoming more popular, even in Japan.
This version is a classic: simple to prep, easy to scale up, and absolutely crowd-pleasing. Think of it like a chilled noodle casserole but way more delicious.
Help Me Out With These Ingredients…
🍜 Somen Noodles
Somen are very thin, white Japanese wheat noodles that cook quickly and are usually served cold. They’re light, slightly chewy, and perfect for chilled salads or dipping in sauce. Look for them in bundles at Asian grocery stores, brands like JFC Tomoshiraga or Hakubaku are easy to find.
🐷 Char Siu
Char siu is Chinese-style BBQ pork. It’s sweet, savory, and often dyed a signature reddish color. It’s popular in Hawaiian cooking and adds a rich, meaty contrast to the fresh veggies. You can buy it pre-cooked at many Asian markets (this is what I do when I make somen salad), or swap in ham, Spam, or even rotisserie chicken.
🍥 Kamaboko
Kamaboko is a Japanese fish cake, often sold in a half-moon shape with a pink outer layer and white interior. It’s lightly salty and bouncy in texture, kind of like a cross between deli meat and tofu. You’ll usually find it in the refrigerated section of Asian markets. Feel free to try different varieties, including ones with veggies or herbs inside.
💡 Tips & Tricks
Make ahead: You can prep everything in advance and assemble just before serving. Keep toppings and noodles separate until ready to dress.
Optional extras: Some versions add cucumber, furikake, or even imitation crab.
Not into pork? Try it with tofu or teriyaki chicken.
Somen Noodle favorites: I like the JFC Tomashiraga somen noodles or the Hakubaku brand. You should be able to find somen noodles at your local Asian market.
Perfect for Potlucks (and Leftovers or Meal Prep!)
Aunt Tracie’s somen salad isn’t just nostalgic, it’s practical. It’s light but filling, and honestly, it gets even better after a few hours in the fridge. It’s also the dish people ask about whenever I bring it along. It also pairs perfectly with my spam and egg musubis!
Whether you grew up with this salad or are trying it for the first time, I hope you love it as much as my family does.
More Questions? Check out the FAQ’s
Can I make somen salad vegetarian or vegan?
Totally! Just skip the char siu and eggs. You can bulk it up with shredded carrots, sprouts, cucumber, or even tofu. The dressing is already vegetarian (just check your soy sauce).
Can I use Spam instead of char siu?
Yes! That’s a very Hawaiian twist! Pan-fry thin slices of Spam until crispy and use them in place of char siu. You could also use ham or teriyaki chicken if that’s what you have on hand.
What greens can I use besides iceberg lettuce?
Iceberg is classic for the crunch, but feel free to swap in shredded cabbage, baby spinach, or a mix of sprouts and pea shoots for extra texture and flavor.
Is MSG necessary in the dressing?
MSG is totally optional, but it adds that classic umami punch. If you skip it, you may want to add a splash more soy sauce or a dash of fish sauce for depth.
Can I prep this ahead of time?
Yes! You can cook the noodles and prep all the toppings the day before. Just store everything separately and assemble right before serving to keep it fresh.
How long does somen salad keep?
Once dressed, it’s best eaten the same day. But leftovers will keep in the fridge for up to 2 days, the noodles will soften, but the flavors still hold up! If I’m not serving and eating immediately, I’ll keep the dressing separate from all of the salad ingredients.
Hawaiian Somen Salad Recipe
Hawaiian Somen Salad
A chilled Japanese-Hawaiian noodle salad layered with somen, char siu, kamaboko, and a tangy sesame-soy dressing. Perfect for potlucks and family gatherings.
Ingredients
Instructions
- Boil and cool the noodles: Cook the somen noodles according to the package instructions. Rinse with cold water and drain well.
- Prep your toppings: Cook the eggs in a flat pan over low heat. Once cool, slice into ribbons. Slice your char siu, kamaboko, and green onions. Wash, dry and shred the iceberg lettuce.
- Assemble the salad: In a 9x13 inch tray or shallow dish, layer the noodles first. Then add lettuce, char siu, egg, kamaboko, and green onions evenly over the top.
- Add dressing: Pour the dressing over the top right before serving, reserving some on the side in case guests want extra.
Nutrition Facts
Calories
402Fat
17 gSat. Fat
3 gCarbs
47 gFiber
2 gNet carbs
45 gSugar
5 gProtein
13 gSodium
577 mgCholesterol
56 mgNutritional information provided here is based on estimates and may vary depending on the brand and preparation methods used. Always check food labels for accurate nutritional details.
