1½ pkg. somen, stir while boiling so it won’t stick (about 10 minutes)
½ head shredded lettuce
½ lb. char siu or ham, cut into matchsticks
3-4 eggs, make into a flat omelet then slivered
1 Kamaboko, cut into matchsticks
5 stalk green onions, slivered
3 shitake mushrooms, soaked and thinly sliced
Sauce:
¼ C. sesame seeds
¼ C. sugar
2 t. salt
1/8 C. vegetable oil
1/8 C. sesame oil
¼ C. Japanese vinegar
¼ C. shoyu
Boil somen, stirring constantly. Drain. Lay in 13”X9” pan. Garnish with next 6 ingredients. Pour sauce. Serve cold.