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Sunomono (Japanese Noodle And Cucumber Salad)

Sunomono (Japanese Noodle And Cucumber Salad) is built on Vermicelli Bean Thread Noodles, Rice Wine Vinegar, Sugar, Low Sodium Soy Sauce, and Salt. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 5 oz
• 6 tbsp
• 4 tbsp
• 2 tsp
• 1 tsp
• 1
• 1 tbsp
• 1 1/2 tsp

Method (preview)

1. 1

   Sweet, salt and vinegar combine harmoniously, each understated but very much present.

2. 2

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

3. 3

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

4. 4

   Peel and see the cucumber.

5. 5

   Cut into quarters lengthwise, then into thin pieces.

6. 6

   If not serving right away, wrap the cucumber pieces in a plastic bag or plastic wrap and refrigerate.

7. 7

   To serve, divide noodles among 4 serving bowls.

8. 8

   Top wit ha small handful of cucumber slices, and, if desired, a few very thin slices of scallion greens and some sesame seeds.

9. 9

   Serve cold.

10. 10

    Serving Size: 1 C

11. 11

    Cal 201; Fat 1.9g; Sat fat 0.3g; Cholesterol 0mg