Esta es una exhibición prevé de cómo se va ver la receta de 'Sunomono (Japanese Noodle And Cucumber Salad)' imprimido.

Receta Sunomono (Japanese Noodle And Cucumber Salad)
by Global Cookbook

Sunomono (Japanese Noodle And Cucumber Salad)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 5 ounce Vermicelli To 6 Ounce, Or possibly
  •     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
  • 1 1/2 tsp Sesame Seeds For Garnish, Opt

Direcciones

  1. NOTE: Original recipe used soy sauce - not the low sodium one which I used
  2. This salad is subtle and very refreshing. There is a variety of textures chewy cool noodles, crunchy sesame seeds, and smooth cucumber slices.
  3. Sweet, salt and vinegar combine harmoniously, each understated but very much present.
  4. 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.
  5. Cook the noodles in boiling water till just tender. Drain and rinse in cool water. Drain thoroughly and transfer to a med-sized bowl.
  6. Add in vinegar, sugar, soy sauce, and salt. Mix well. Cover and refrigeratetill cool.
  7. 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.
  8. 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.
  9. Yield: 4 C (4 servings)
  10. Serving Size: 1 C
  11. NOTES : This was absolutely incredible!! Very quick and easy and perfect for awarm summer night.