8 oz dry somen noodles, broken in half
1/2 carrot, slivered
1/4-1/2 lb ocean salad
1/2 block kamaboko, cut in strips
3 tbsp rice vinegar
2 tbsp sugar
1/2 tsp salt
3 tbsp vegetable oil
Combine rice vinegar, sugar and salt. Stir until dissolved. Add vegetable oil and set aside. Cook somen noodles according to package directions. Drain and rinse in cold water. Drain well. Stir dressing and pour over cool noodles. Toss lightly. Add carrot, ocean salad, and kamaboko. Toss lightly. Chill.