Japanese Noodle And Cucumber Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 6 ounces dry vermicelli or 6 ounces bean thread noodles
• 6 tablespoons rice wine vinegar
• 4 teaspoons sugar
• 2 teaspoons soy sauce
• 1 teaspoon salt
• 1 medium cucumber, chilled
• 1 tablespoon thinly sliced green onion
• 1 1/2 teaspoons sesame seeds

Recipe

• 1 cook the noodles in boiling water until barely tender.
• 2 rince immediately with cold water until cool, drain thoroughly and put in a medium bowl.
• 3 mix vinegar, sugar, soy sauce, and salt and pour over the noodles.
• 4 stir well.
• 5 cover bowl with plastic wrap and chill noodles in refrigerator until cold.
• 6 peel and seed the cucumber.
• 7 cut into quarters lengthwise, then into thin sticks.
• 8 divide the noodles on four salad plates, sprinkle evenly with cucumber pieces, green onion and sesame seeds.