• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Sunomono (Japanese Noodle and Cucumber Salad) <r T>

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 5 oz Vermicelli; To 6 Oz, Or Bean
  • -Thread Noodles
  • 6 tb Rice Wine Vinegar
  • 4 tb Sugar
  • 2 ts Low Sodium Soy Sauce; *Note
  • 1 ts Salt
  • 1 md Cucumber
  • 1 tb Thin Sliced Scallion Greens;
  • -Optional
  • 1 1/2 ts Sesame Seeds; For Garnish,
  • -Opt


*NOTE: Original recipe used soy sauce not the low sodium one that I

This salad is subtle and very refreshing. There is a variety of textures -
chewy cold noodles, crunchy sesame seeds, and smooth cucumber slices.
Sweet, salt and vinegar combine harmoniously, each understated but very
much present.

Everything except the cucumber and toppings can be combined several days
ahead of time. The cucumbers can be prepared ahead also and kept separate
until serving.

Cook the noodles in boiling water until just tender. Drain and rinse in
cold water. Drain thoroughly and transfer to a med-sized bowl.

Add vinegar, sugar, soy sauce, and salt. Mix well. Cover and chill until

Peel and see the cucumber. Cut into quarters lengthwise, then into thin
pieces. If not serving right away, wrap the cucumber pieces in a plastic
bag or plastic wrap and refrigerate.

To serve, divide noodles among 4 serving bowls. Top wit ha small handful of
cucumber slices, and, if desired, a few very thin slices of scallion greens
and some sesame seeds. Serve cold.

Yield: 4 C (4 servings)

Serving Size: 1 C Cal 201; Fat 1.9g; Sat fat 0.3g; Cholesterol 0mg

NOTES : This was absolutely incredible!! Very quick and easy and perfect
for a warm summer night.

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