Sunomono

By Nemo

"Su" means vinegar and this rice vinegar-based salad is a common appetizer usually made with cucumbers.

Ingredients

• 2 ounces glass noodles
• 6 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon soy sauce
• 1 teaspoon salt, plus extra for salting
• 2 Japanese cucumbers, or 1 English cucumber (about 12 ounces)
• 1 tablespoon finely chopped green onions
• 1 1/2 teaspoons sesame seeds (optional)

Preparation

Step 1

Place noodles in a heat-proof bowl and cover with boiling water for 5 minutes, or until completely translucent and tender. Drain in a colander and rinse with cold water. Leave in the sink to drain thoroughly.

In the meantime, mix the vinegar, sugar, soy sauce and salt in a medium bowl. Stir until the sugar dissolves completely. Add the noodles, cover and chill.

Peel the cucumbers and cut into half lengthwise. Scrape out the seeds with a teaspoon if desired. Cut crosswise into 1/4-inch thick slices. Place the cucumber in a colander, sprinkle with salt and let sit over the sink for 30 minutes. Rinse with cold water and drain.

Toss the cucumber with the marinated noodles and chill for at least 15 minutes. Garnish with green onions and sesame seeds and serve.

This dish can be made ahead up to 2 days ahead. Prepare all the ingredients as directed except the cucumbers, green onions and sesame seeds. Add them just before serving.

Variations:
You can add wakame (seaweed), or cooked crab or tiny shrimp with the cucumbers.