This Sunomono-style salad offers a delightful contrast of textures and flavors, perfect for warm weather or as a light side dish. Chewy, clear vermicelli noodles are tossed in a simple yet sophisticated dressing of rice vinegar, sugar, and soy sauce, creating a harmonious blend of sweet, salty, and tangy notes. Crisp cucumber slices add a refreshing crunch, while toasted sesame seeds provide a nutty aroma and subtle richness. The dish is vegan-friendly and incredibly quick to prepare, making it an ideal choice for busy weeknights or summer gatherings. Serve it cold to highlight the fresh ingredients and enjoy the satisfying, clean flavors that define this classic Japanese-inspired recipe.
Sunomono Or Japanese Noodle And Cucumber Salad
Description
This Sunomono-style salad offers a delightful contrast of textures and flavors, perfect for warm weather or as a light side dish. Chewy, clear vermicelli noodles are tossed in a simple yet sophisticated dressing of rice vinegar, sugar, and soy sauce, creating a harmonious blend of sweet, salty, and tangy notes. Crisp cucumber slices add a refreshing crunch, while toasted sesame seeds provide a nutty aroma and subtle richness. The dish is vegan-friendly and incredibly quick to prepare, making it an ideal choice for busy weeknights or summer gatherings. Serve it cold to highlight the fresh ingredients and enjoy the satisfying, clean flavors that define this classic Japanese-inspired recipe.Ingredients
Directions
-
Cook the vermicelli noodles in boiling water according to package instructions until just tender.
-
Drain the noodles and immediately rinse them thoroughly under cold running water to stop the cooking process.
-
Drain the noodles well and transfer them to a medium-sized mixing bowl.
-
Add the rice vinegar, sugar, soy sauce, salt, and sesame seeds to the bowl with the noodles.
-
Toss everything together until the noodles are evenly coated with the dressing.
-
Cover the bowl and refrigerate the noodles for about 15-20 minutes to chill.
-
While the noodles chill, peel the cucumber and remove the seeds.
-
Cut the cucumber into quarters lengthwise, then slice into thin pieces.
-
To serve, divide the chilled noodles among 4 or 5 serving bowls.
-
Top each serving with cucumber slices, a light sprinkling of sesame seeds, and scallion greens if desired.
-
Serve immediately while cold.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: If not serving immediately, store the boiled noodles in cold water in the refrigerator to prevent sticking. Drain well before mixing with the dressing.
Make-ahead: The dressing can be mixed with the noodles several days ahead, but keep the cucumbers separate until serving to maintain crispness. If the noodles stick together after chilling, add a splash more rice vinegar and toss to separate.
Variations: This salad is naturally vegan as the dressing contains no oil. Feel free to adjust the sugar to taste depending on the sweetness of your rice vinegar.
Tip: Toasting the sesame seeds lightly in a dry pan before adding them will enhance their nutty flavor.
