Somen Pupu Squares
6 oz. somen noodles (2/3 of a 9 oz. pkg.)
2 cups toppings (char siu, ham, shrimp, imitation crab, kamaboko, eggs, cucumber or green onions, etc., thinly sliced, cut 3/4 inch lengths)
1 stick white kanten
1 can (14-1/2 oz.) chicken broth plus water to make 2 cups
1/2 tsp. salt
1 tsp. sugar
SAUCE:
1/4 cup sugar
3 Tbsp. sesame seeds
1 tsp. salt
6 Tbsp. rice vinegar
1/4 cup soy sauce
1/4 cup oil
1/4 cup sesame oil
Cook somen noodles according to package instructions. Rinse and drain well. Set aside. Spread somen in a 9x13 pan. Sprinkle toppings over somen. Refrigerate. rinse kanten stick and break into small pieces and soak in the broth for 30 minutes. Add salt and sugar and bring to a boil. Continue cooking on medium heat, stirring frequently until kanten is dissolved completely. Strain. Pour hot kanten on somen. Chill until kanten is firmly set.
Sauce: Combine all ingredients; stir to dissolve sugar.
To serve, cut into squares and place in paper baking cups. Serve with sauce.
