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| recipe title: |
SUNOMONO OR JAPANESE NOODLE AND CUCUMBER SALAD |
| category: |
Vegetarian |
| keywords: |
Diabetic, Oriental |
| servings: |
4 servings |
| ingredients: |
5 To 6 oz. of dry vermicelli
Noodles
6 T Rice vinegar
4 t Sugar
2 t Soy sauce
1 t Salt
1 To 2 tbsp of sesame seeds
1 Medium-sized cucumber
- extra sesame seeds for the
Top
- scallion greens, thinly
Sliced-optional (I used the
Scallions greens)
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| directions: |
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1) 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!) 2) 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.) 3) Peel adn 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. 4) 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.
This salad is subtle adn very refreshing. There is 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 smooth cucumber slices. Sweet, salt, and vinegar combine harmoniously,
each understated but very much present.
Everything except the cucumbers and toppings can be combined several days
ahead of time. (I beg to differ on this claim because, if you don't keep
the boiled noodles in cold water while setting them aside, they will stick
together.) The cucumbers can be prepared ahead also, and kept separate
until serving.
Note: The dressing contains no oil. ( However the sesame seeds do)
Prep time: 15 minutes, plus chilling time, Yield: 4 to 5 servings
Bon Appetit!
Tina Dupart (tdupart@cisco.com) Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV Fatfree Digest [Volume 9 Issue 6] June 27,
1994
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