Asian•healthy
Sunomono Noodle Salad
Sunomono noodle salad is tangy, mildly sweet and refreshing! Often available in sushi restaurants and usually topped with thinly sliced cucumber or shrimp, this dish makes a great appetizer or side dish. It can also make a light refreshing lunch!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 50 grams Japanese harusame vermicelli noodles ((see substitutions in Recipe Notes))
- 1/3 cup unsweetened rice vinegar
- 2 tablespoons hot water
- 2 tablespoons sugar
- 1/8 teaspoon salt
- Thinly sliced cucumber
- Shrimp
- Wakame ((seaweed))
- Lemon slice wedge
Instructions
- 1
In a bowl, completely dissolve sugar and salt in just-boiled water. Add rice vinegar and stir well. Refrigerate at least one hour.
- 2
Cook Japanese harusame noodles according to package instructions. (I boil mine for 10 minutes.) Rinse under cold water.
- 3
Divide noodles among bowls and top with any combination of thinly sliced cucumber, cooked shrimp, or wakame.
- 4
Pour the vinegar mixture over the noodles. Garnish with a thin slice of lemon, if desired.