Sunomono (japanese noodle and cucumber salad) <r t>

4 Servings

Ingredients

Quantity Ingredient
5 ounces Vermicelli; To 6 Oz, Or Bean Thread Noodles
6 tablespoons Rice Wine Vinegar
4 tablespoons Sugar
2 teaspoons Low Sodium Soy Sauce; *Note
1 teaspoon Salt
1 medium Cucumber
1 tablespoon Thin Sliced Scallion Greens; Optional
1½ teaspoon Sesame Seeds; For Garnish, Opt

Directions

*NOTE: Original recipe used soy sauce --- not the low sodium one that I used

This 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.

Everything except the cucumber and toppings can be combined several days ahead of time. The cucumbers can be prepared ahead also and kept separate until serving.

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

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

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

Yield: 4 C (4 servings)

Serving Size: 1 C Cal 201; Fat 1.9g; Sat fat 0.3g; Cholesterol 0mg Recipe by Mollie Katzen

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : This was absolutely incredible!! Very quick and easy and perfect for a warm summer night.

Recipe by: Reversing Heart Disease, Dr. Dean Ornish, MD

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