Somen (Japanese Noodle) Salad

2 pkgs. (6 bundles) somen (Japanese noodles), boiled and drained
1 head lettuce, shredded
1/4 lb. ham, matchstick sliced
3 eggs, scrambled
6 stalks green onion, chopped
1 kamoboko (fish cake; get the red-edged kind), sliced

4 Tbsp. white sesame seeds (toasted in a dry frying pan over medium heat)
4 Tbsp. sugar
2 tsp. salt
1/2 cup oil
6 Tbsp. vinegar
4 Tbsp. soy sauce

Run cold water over the boiled somen and let it drain well. Put it back into the pot in which it was boiled. Mix together the sesame seeds, sugar, salt, oil, vinegar, and soy sauce. Pour the sauce over the noodles. Mix carefully so noodles don't break up. Add the ham, eggs, and green onions to the sauced noodles and mix again carefully.

Put shredded lettuce onto serving platter or in bottom of large bowl. Arrange the noodle mixture on top of the lettuce and garnish with the sliced kamoboko.

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