Serving Size 2
Prep/ cooking time: 45 minutes
12 oz Cold Somen Noodles
8 oz Cucumber
4 oz Green Onion
2 Eggs
5 oz Fish cake (kamaboko)
5 oz Char siu pork
Somen dressing:
1 cup Aloha Shoyu’s Somen Tsuyu
1/4 cup water
1/4 cup Rice vinegar
1/2 cup sugar
1/4 cup salad oil
1/8 cup sesame oil
1. Prep vegetables, fish cake, egg, and char siu pork, to get everything ready when its time for plating.
2. In a pot of boiling water, gently place somen noodles in boiling water and stir making sure that the noodles are not sticking together. Cook noodles for three minutes.
3. When noodles are done drain in a slotted colander, and immediately wash noodles in a bowl of ice water to stop the cooking process. Once cold take out of water and shake to drain excess water.
4. To make the dressing, in a clean mixing bowl, pour Aloha Shoyu’s Somen Tsuyu sauce, add sugar, rice vinegar, and water, while whisking, gradually add salad oil and sesame oil to emulsify the dressing. Then set aside.
5. To plate, place somen noodle in center of bowl, add toppings around the noodle with green onions on top. pour desired amount of dressing around.
Aloha Somen Tsuyu has an array of flavors from the ocean combined with the soft and simple soy sauce flavor, used to enhance the taste of somen (Japanese Noodle).
Aloha Everyone!
I’m Chef Regi and I am the Corporate Chef at Aloha Shoyu. My mother has used Aloha Shoyu since I was a child and I always enjoyed watching her in the kitchen. She taught me cooking always brings you energy and makes your loved ones happy. I got my Culinary Arts degree from Kapiolani Community College in 2000. Since then, I have worked in the food and beverage industry for over 20 years in various restaurants and hotels such as the Aulani Disney Resort, learning how to cook and prepare different types of cuisine.
After moving to Las Vegas and working at Zippy’s new Vegas location last year, I began looking for an opportunity that allowed me to be home more. My wife suggested applying for Aloha Shoyu. I landed a position in Production. I was then offered the position of Corporate Chef for Aloha Shoyu which would allow my culinary skills to flourish within the company.
Aloha Shoyu products are so versatile, and my goal is to showcase how easy it is to create recipes. The possibilities are endless, from dressings to marinades and sauces. I look forward to future cooking demonstrations and recreating old recipes with a twist using a wide range of Aloha Shoyu’s products.
