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Sunomono or Japanese Noodle and Cucumber Salad

 
Sunomono or Japanese Noodle and Cucumber Salad
839

This salad is subtle and very refreshing. There are a variety of textures-chewy cold noodles (bean thread noodles, some call them cellophane noodles 'cause when you boil them they become clear), crunchy sesame seeds, and crunchy cucumber slices. Sugar salt, and vinegar combine harmoniously, each understated but very much present.

Yield

4

servings

Prep

15

min

Cook

10

min

Ready

40

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

6 ounces vermicelli pasta
noodles, dry
6 tablespoons rice vinegar
4 teaspoons sugar
2 teaspoons soy sauce, tamari
1 teaspoon salt
1 tablespoon sesame seeds
or 2 tablespoons
1 cucumbers
medium sized
2 scallions, spring or green onions
green, thinly sliced

Directions

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

(My advice, store in water if not using right away)

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

(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.)

Peel and seed 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 the noodles amon 4 or 5 serving bowls.

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. Serve cold.

Everything except the cucumbers and toppings can be combined several days ahead of time.

 

* not incl. in nutrient facts

Reviews

+2

about 5 years

Very light, refreshing, quick and easy to put together. I added about 1 teaspoon of each sesame oil and chili garlic sauce into dressing. Before I served it, I mixed cucumber with noodles together, which allowed cucumber to marinade in dressing. The leftover I put in an air-tight container and stored in the refrigerate, had it with a fried egg for breakfast this morning, and it tasted even better.

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Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 1269% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 744mg 31%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 5%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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