Sunomono or Japanese Noodle and Cucumber Salad (#2189)

Serves
Ready
4
25
Minutes
Prep
Cook
15
Minutes
10
Minutes
Categories
Salads Asian Japanese Side Low Fat
Share This Recipe

Ingredients

  • 6 oz Vermicelli Pasta noodles, dry
  • 6 tablespoons Rice Vinegar
  • 4 tsp Sugar
  • 2 tsp Tamari Soy Sauce
  • 1 tsp Salt
  • 1 Tbsp Sesame Seeds or 2 tablespoons
  • 1 Cucumbers medium sized
  • 2 Scallions, Spring Or Green Onions green, thinly sliced

Directions

  1. 1) cook the noodles in boiling water until just tender.
  2. Drain and rinse in cold water.
  3. Drain thoroughly, and transfer to a medium-sized bowl.
  4. (my advice, store in water if not using right away)
  5. 2) add vinegar, sugar, soy sauce, salt, and sesame seeds.
  6. Mix well. Cover and chill until cold.
  7. (don't chill for too long or the noodles will stick together. I did this but was able to save it by adding more rice vinegar until the noodles separated again. It tasted great.)
  8. 3) peel and seed the cucumber. Cut into quarters lengthwise, then into thin pieces.
  9. If not serving right away, wrap the cucumber pieces in a plastic bag or plastic wrap and refrigerate.
  10. 4) to serve, divide the noodles amon 4 or 5 serving bowls.
  11. Top with a small handful of cucumber slices, a light sprinkling of sesame seeds, and, if desired, a few very thin slices of scallion greens.
  12. Serve cold.
  13. Everything except the cucumbers and toppings can be combined several days ahead of time.
Source: {{url}}