Cold Tofu and Somen with Sesame Oyster Sauce

1/4 c sesame oil

1/4 c shoyu

1/4 c oyster sauce

1 tsp sugar

1/8 tsp shichimi togarashi

16 oz somen noodles

5 lettuce leaves, shredded

1 egg, beaten, fried and sliced thin

1 block kamaboko, julienned

1/2 c thinly sliced ham or spam or shredded smoked salmon

1/2 block firm tofu, drained and cubed small

1 tbsp furikake

1 tbsp sesame seeds

green onion, sliced thin

In a small jar, combine sesame oil, shoyu, oyster sauce, sugar, and shichimi togarashi. Set aside. Boil somen noodles according to package directions. Rinse and drain. Make small balls with somen and lay in a single layer on serving platter. Cover or surround noodles with lettuce. Arrange egg, kamaboko, ham, and tofu over noodles and lettuce. Sprinkle furikake, sesame seeds, and green onions. Shake sauce well before pouring into a small dish. Spoon small amounts of sauce over individual servings of noodles and garnishes.