1/2 - 1 lb cooked beef teriyaki, sliced in thin strips
2 pkgs somen, cooked and drained
2 bunches watercress, parboiled and chopped
2 japanese cucumbers, sliced thin and salted
sesame oil
Mix noodles with sesame oil to prevent sticking. Squeeze water out of vegetables and combine with noodles.
1/4 c vegetable oil
1 tsp sesame oil
3/4 c sugar
1 c shoyu
3 cloves garlic, smashed
1/2 c sliced green onion
Combine vegetable oil, sesame oil, sugar, shoyu, garlic and green onion in a saucepan. Bring to a boil. Pour over noodles and vegetables. Add beef teriyaki. Toss gently.