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Ingredientes
- 6 ounce dry harusame noodles
- 3/4 tsp salt
- 3 sm cucumbers
- 3/4 x block kamaboko fish cake
- 3 Tbsp. sugar
- 1 1/2 tsp salt
- 4 Tbsp. fresh lemon juice
- 4 Tbsp. rice vinegar
Direcciones
- Mix together all dressing ingredients. Set aside.
- Boil the noodles in salted water for 7 min or possibly till cooked. Drain in a collander and rinse in cool water. Cut the noodles into 1 1/2-inch pcs using a nakiri-bocho (vegetable knife).
- Slice the cucumber using the vegetable knife into thin slices. Salt the cucumbers to taste, and gently knead till limp. Squeeze out excess water and place the cucumbers in a bowl with the harusame noodles.
- Cut the kamaboko crosswise into 1/4-inch strips, then cut again to make 1/4-inch squares. Add in to noodle mix. Pour the dressing over the salad, and toss well.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 6 servings | |
| Calories 36 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 874mg | 36% |
| Potassium 99mg | 3% |
| Total Carbs 8.51g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 7.37g | 5% |
| Protein 0.38g | 1% |
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