Sunomono Or Japanese Noodle & Cucumber Sala

This refreshing Sunomono features chewy glass noodles tossed in a tangy, oil-free dressing of rice vinegar, sugar, and soy sauce. The dish is elevated by the addition of crisp, fresh cucumber slices and a sprinkle of toasted sesame seeds, creating a delightful contrast in textures. It serves as a perfect palate-cleanser or a light, satisfying vegan main course. Ideal for warm summer evenings or as a side dish to heavier meals, this recipe captures the essence of home-style Japanese cooking. The flavors are balanced and harmonious, offering a sweet, salty, and acidic profile that is both subtle and deeply satisfying. Simple to prepare with pantry staples, it is a versatile dish that can be enjoyed immediately or prepared slightly ahead for maximum flavor infusion.

Cooking Method: Boiling

Cuisine: Japanese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 0.0

Dietary: Vegan, Vegetarian

Description

This refreshing Sunomono features chewy glass noodles tossed in a tangy, oil-free dressing of rice vinegar, sugar, and soy sauce. The dish is elevated by the addition of crisp, fresh cucumber slices and a sprinkle of toasted sesame seeds, creating a delightful contrast in textures. It serves as a perfect palate-cleanser or a light, satisfying vegan main course. Ideal for warm summer evenings or as a side dish to heavier meals, this recipe captures the essence of home-style Japanese cooking. The flavors are balanced and harmonious, offering a sweet, salty, and acidic profile that is both subtle and deeply satisfying. Simple to prepare with pantry staples, it is a versatile dish that can be enjoyed immediately or prepared slightly ahead for maximum flavor infusion.

Ingredients

5 oz dry vermicelli (glass noodles)
6 tbsp rice vinegar
4 tsp sugar
2 tsp soy sauce
1 tsp salt
1 to 2 tbsp sesame seeds
1 medium cucumber, peeled, seeded, and thinly sliced
optional scallion greens, thinly sliced

Directions

1
Cook the dry vermicelli in boiling water according to package instructions until just tender.
2
Drain the noodles and rinse thoroughly under cold running water to stop the cooking process.
3
Drain the noodles well and transfer them to a medium-sized mixing bowl.
4
Add the rice vinegar, sugar, soy sauce, salt, and 1 tablespoon of sesame seeds to the bowl with the noodles.
5
Mix well until the noodles are evenly coated with the dressing.
6
Cover the bowl and refrigerate for at least 15 minutes to chill, but do not leave for several hours to prevent sticking.
7
While the noodles chill, peel and seed the cucumber, then cut into thin slices.
8
Divide the chilled noodles among 4 serving bowls.
9
Top each serving with a handful of cucumber slices, a light sprinkling of remaining sesame seeds, and sliced scallion greens if desired.
10
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

If you do not use the noodles immediately after cooking, store them in cold water to prevent them from sticking together. Drain thoroughly before dressing.

If the noodles stick together after chilling, add a splash more rice vinegar and toss gently to separate them.

The cucumber slices can be prepared ahead of time and stored in a plastic bag or wrapped in plastic wrap in the refrigerator until serving.

This dressing is oil-free, relying on the natural oils in the sesame seeds for richness.

Keywords: japanese, sunomono, noodle salad, cucumber, vegan, rice vinegar, vermicelli, glass noodles, sesame seeds, refreshing, light meal, soy sauce, summer salad

Read it online: https://www.chefs-mate.com/recipe/sunomono-or-japanese-noodle-cucumber-sala/

Chefs Mate

Sunomono Or Japanese Noodle & Cucumber Sala

Nutrition Facts