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.