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
- 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
- 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.
- Mix sauce ingredients together.
- 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.
- 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.
- Chill noodles in fridge for at least 2 hours. Before serving sprinkle with sesame seeds and garnish with remaining spring onions.