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Sunomono Or Japanese Noodle & Cucumber Salad

Sunomono or Japanese Noodle & Cucumber Salad recipe image
This refreshing Sunomono salad combines chewy vermicelli noodles with crisp cucumber slices in a tangy, oil-free dressing. The simple blend of rice vinegar, sugar, and soy sauce creates a bright, balanced flavor profile that highlights the fresh ingredients. The contrast between the tender noodles, crunchy sesame seeds, and smooth cucumber makes for a satisfying textural experience. Perfect as a light summer lunch or a healthy side dish, this vegan-friendly recipe comes together quickly with pantry staples. It offers a cool, savory bite that cleanses the palate, making it an ideal accompaniment to heartier main courses or a standalone meal on warm days.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 0.0
Dietary: Vegan, Vegetarian
Description
This refreshing Sunomono salad combines chewy vermicelli noodles with crisp cucumber slices in a tangy, oil-free dressing. The simple blend of rice vinegar, sugar, and soy sauce creates a bright, balanced flavor profile that highlights the fresh ingredients. The contrast between the tender noodles, crunchy sesame seeds, and smooth cucumber makes for a satisfying textural experience. Perfect as a light summer lunch or a healthy side dish, this vegan-friendly recipe comes together quickly with pantry staples. It offers a cool, savory bite that cleanses the palate, making it an ideal accompaniment to heartier main courses or a standalone meal on warm days.
Ingredients
  • 5 oz dry vermicelli noodles (bean thread/cellophane 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. 1
    Bring a pot of water to a boil and cook the vermicelli noodles until just tender, following package instructions.
  2. 2
    Drain the noodles and rinse thoroughly under cold water to stop the cooking process.
  3. 3
    Drain the noodles well and transfer them to a medium-sized bowl.
  4. 4
    Add the rice vinegar, sugar, soy sauce, salt, and sesame seeds to the bowl with the noodles.
  5. 5
    Mix well until the noodles are evenly coated with the dressing.
  6. 6
    Cover the bowl and refrigerate until cold, stirring occasionally to prevent sticking.
  7. 7
    Peel and seed the cucumber, then cut it into quarters lengthwise and slice thinly.
  8. 8
    Divide the chilled noodles among 4 to 5 serving bowls.
  9. 9
    Top each bowl with a small handful of cucumber slices and a light sprinkling of sesame seeds.
  10. 10
    Garnish with thinly sliced scallion greens if desired and serve 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 using the noodles immediately after cooking, store them in cold water to prevent sticking. The dressing can be made several days ahead, but do not mix with noodles until ready to serve to maintain texture.

Preparation: Cucumbers can be prepared ahead of time and stored wrapped in plastic in the refrigerator until serving.

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

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

Keywords: japanese, salad, sunomono, noodle, cucumber, vermicelli, vinegar, vegan, refreshing, summer, side dish, healthy, asian, rice vinegar, sesame, scallion, easy, quick, light, plant-based
Read it online: https://www.chefs-mate.com/recipe/sunomono-or-japanese-noodle-cucumber-salad/