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sunomono recipe

Date:    Sun, 26 Jun 94 15:04:54 PDT
 From:    tdupart@cisco.com (Tina Dupart)
 from Mollie Katzen's book, Still Life with Menu
 SUNOMONO or Japanese Noodle and Cucumber Salad
 This salad is subtle adn very refreshing. There is a variety of
 textures-chewy cold noodles (bean thread noodles, some call them cellophane
 noodles 'cause when you boil them they become clear), crunchy sesame seeds,
 and smooth cucumber slices. Sweet, salt, and vinegar combine harmoniously,
 each understated but very much present.
 Everything except the cucumbers and toppings can be combined several days
 ahead of time. (I beg to differ on this claim because, if you don't keep
 the boiled noodles in cold water while setting them aside, they will stick
 together.) The cucumbers can be prepared ahead also, and kept separate
 until serving.
 Note: The dressing contains no oil. ( However the sesame seeds do)
 5 to 6 oz. of dry vermicelli noodles-(Japanese saifun or Chinese bean
 thread noodles are best, but regular vermicelli will also work)
 6 tbsp rice vinegar (I used way more 'cause my noodles stuck together
 alttle and I love vinegar)
 4 tsp sugar
 2 tsp soy sauce
 1 tsp salt
 1 tbsp of sesame seeds (I toasted them in the broiler for crunchiness
 and  taste)
 1 medium-sized cucumber
 extra sesame seeds for the top
 scallion greens, thinly sliced-optional (I used the scallions greens)
 1) Cook the noodles in boiling water until just tender. Drain and rinse in
 cold water. Drain thoroughly, and transfer to a medium-sized bowl. (My
 advice, store in water if not using right away!)
 2)  Add vinegar, sugar, soy sauce, salt, and sesame seeds. Mix well. Cover
 and chill until cold. (Don't chill for too long or the noodles will stick
 together. I did this but was able to save it by adding more rice vinegar
 until the noodles separated again. It tasted great.)
 3)  Peel adn seed 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.
 4)  To serve, divide the noodles amon 4 or 5 serving bowls. Top with a
 small handful of cucumber slices, a light sprinkling of sesame seeds, and ,
 if desired, a few very thin slices of scallion greens. Serve cold.
 Prep time:  15 minutes, plus chilling time, Yield: 4 to 5 servings
 kwvegan vegan