Sunomono (Japanese Noodle and Cucumber Salad)

Ingredients: 

      5 oz Vermicelli; To 6 Oz, Or Bean

           -Thread Noodles

      6 tb Rice Wine Vinegar

      4 tb Sugar

      2 ts Low Sodium Soy Sauce; *Note

      1 ts Salt

      1 md Cucumber

      1 tb Thin Sliced Scallion Greens;

           -Optional

  1 1/2 ts Sesame Seeds; For Garnish,

           -Opt

  NOTE: Original recipe used soy sauce --- not the low sodium one that I

  used

  

Methods:

This salad is subtle and very refreshing.There is a variety of textures-chewy cold noodles, crunchy sesame seeds, and smooth cucumber slices.Sweet, salt and vinegar combine harmoniously, each understated but very much present.Everything except the cucumber and toppings can be combined several days ahead of time. The cucumbers can be prepared ahead also and kept separate until serving.Cook the noodles in boiling water until just tender. Drain and rinse incold water.Drain thoroughly and transfer to a med-sized bowl.Add vinegar, sugar, soy sauce, and salt. Mix well. Cover and chill until cold.Peel and see 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.To serve, divide noodles among 4 serving bowls. Top wit ha small handful of cucumber slices, and, if desired, a few very thin slices of scallion greens and some sesame seeds. Serve cold.

NOTES :

This was absolutely incredible!!  Very quick and easy and perfect for a warm summer night.  Recipe by: Reversing Heart Disease, Dr. Dean Ornish, MD