SUNOMONO SALAD

Sunomono Salad image

Provided by Small Chef

Time 1h

Yield 5 Salads, 4-5 serving(s)

Number Of Ingredients 8

500 ml rice wine vinegar
100 ml sugar
50 ml soy sauce
500 g dried harusame noodles or 500 g japanese vermicelli
1 English cucumber
1 pint cherry tomatoes or 1 pint grape tomatoes
5 iceberg lettuce leaves or 5 romaine lettuce leaves
200 g peeled shrimp (optional)

Steps:

Dresssing:.
Combine all ingredients together in a thick bottomed pot and bring up to temperature in order to melt sugar just bellow boiling point. DO NOT BOIL or recipe will become too salty. Sauce should be cooled completely or refrigerated before serving.
Noodles:.
Add noodles to boiling water and cook for 2-4 minutes and do not over cook. Noodles should be firm and strong, not falling apart. Rinse immediately under cold water, repeatedly puling noodles apart with fingers. Leave noodles in cold water while preparing garnishes and other ingredients.
Garnish:.
Vegetables should be sliced thinly and shrimp should be rinsed thoroughly. Bowls and chop sticks will be needed for presentation.

Nutrition Facts : Calories 36.2, Fat 0.3, SaturatedFat 0.1, Sodium 855.3, Carbohydrate 7, Fiber 1.5, Sugar 3.9, Protein 2.9