JAPANESE NOODLE AND CUCUMBER SALAD

Japanese Noodle and Cucumber Salad image

Make and share this Japanese Noodle and Cucumber Salad recipe from Food.com.

Provided by _Pixie_

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

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

Steps:

Cook the noodles in boiling water until barely tender.
Rince immediately with cold water until cool, drain thoroughly and put in a medium bowl.
Mix vinegar, sugar, soy sauce, and salt and pour over the noodles.
Stir well.
Cover bowl with plastic wrap and chill noodles in refrigerator until cold.
Peel and seed the cucumber.
Cut into quarters lengthwise, then into thin sticks.
Divide the noodles on four salad plates, sprinkle evenly with cucumber pieces, green onion and sesame seeds.

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