cold somen noodles with ham and cucumber

cold somen noodles with ham and cucumber

I’ve finally used up the last bit of Christmas ham. All that is left is the ham bone in the freezer for ham and pea soup – in the near future. This is my mother’s go-to dish for potlucks back home. Growing up, her go-to dish was fried bee hoon (thin rice noodles). Now she does this refreshing and highly addictive cold somen noodle dish. I’m not sure where she got the recipe from, but I know it’s not 100% hers.

My mom usually uses picnic ham (deli ham) and lettuce along with the other ingredients but I used just cucumbers.

Cold Somen Noodles with Ham and Cucumber

Serves 5-6


  • 1 packet (4 bundles) white somen noodles (also known as jade noodles)
  • 1/2 lb ham, diced or sliced into strips (whatever is possible or most convenient)
  • 1 medium cucumber, julienned
  • 1/8 cup toasted white sesame seeds
  • 2-3 stalks of spring onions, sliced

For the sauce:

  • 1/4 cup light soy sauce
  • 1/2 cup lime juice
  • 6.5 teaspoons sugar
  • 1/3 cup vegetable oil or sesame oil


  1. Cook noodles according to directions on the packet. For some weird reason, my noodles did not come with any directions. I boiled them for about 8 minutes. Drain and rinse noodles under cold running water.
  2. Mix sauce ingredients together.
  3. Pour about half the sauce amount onto noodles and mix. Add the ham, cucumber and half the amount of spring onions, toss and mix together.
  4. Taste and add more sauce to taste. I did eventually use up all the sauce but some people prefer their noodles less salty, so use less sauce.
  5. Chill noodles in fridge for at least 2 hours. Before serving sprinkle with sesame seeds and garnish with remaining spring onions.

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