Sunomono 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.
5 to 6 ounces dry vermicelli or bean thread noodles
6 tablespoons rice wine vinegar
4 teaspoons sugar
2 teaspoons soy sauce
1 teaspoon salt
1 medium-sized cucumber
1 tablespoon thinly sliced scallion greens (optional)
1-1/2 teaspoon sesame seeds for garnish (optional)
Cook the noodles in boiling water until just tender. Drain and rinse in cold water. Drain thoroughly and transfer to a medium-sized bowl.
Add vinegar, sugar, soy sauce, and salt. Mix well. Cover and chill until cold.
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 noodles among 4 serving bowls. Top with a small handful of cucumber slices, and, if desired, a few very thin slices of scallion greens and some sesame seeds. Serve cold.
Recipe makes 4 servings.
Serving size: 1 cup
Calories: 201; Total Fat: 1.9g; Saturated Fat: 0.3g; Cholesterol: 0mg
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