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Ingredientes
- 5 ounce Vermicelli To 6 Ounce, Or possibly
- Â Â Bean Thread Noodles
- 6 Tbsp. Rice Wine Vinegar
- 4 Tbsp. Sugar
- 2 tsp Low Sodium Soy Sauce *Note
- 1 tsp Salt
- 1 med Cucumber
- 1 Tbsp. Thin Sliced Scallion Greens Optional
- 1Â 1/2 tsp Sesame Seeds For Garnish, Opt
Direcciones
- *NOTE: Original recipe used soy sauce - not the low sodium one which I used
- This salad is subtle and very refreshing. There is a variety of textures chewy cool 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 till serving.
- Cook the noodles in boiling water till just tender. Drain and rinse in cool water. Drain thoroughly and transfer to a med-sized bowl.
- Add in vinegar, sugar, soy sauce, and salt. Mix well. Cover and refrigeratetill cool.
- Peel and see the cucumber. Cut into quarters lengthwise, then into thin pcs. If not serving right away, wrap the cucumber pcs in a plastic bag or possibly plastic wrap and chill.
- To serve, divide noodles among 4 serving bowls. Top wit ha small handful of cucumber slices, and, if you like, a few very thin slices of scallion greens and some sesame seeds. Serve cool.
- Yield: 4 C (4 servings)
- Serving Size: 1 C
- NOTES : This was absolutely incredible!! Very quick and easy and perfect for awarm summer night.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 198 | |
| Calories from Fat 10 | 5% |
| Total Fat 1.22g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 674mg | 28% |
| Potassium 158mg | 5% |
| Total Carbs 40.51g | 11% |
| Dietary Fiber 1.6g | 5% |
| Sugars 14.21g | 9% |
| Protein 5.21g | 8% |
