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Ingredientes
- 5 x To 6 ounce. of dry vermicelli
- Â Â Noodles
- 6 Tbsp. Rice vinegar
- 4 tsp Sugar
- 2 tsp Soy sauce
- 1 tsp Salt
- 1 x To 2 tbsp of sesame seeds
- 1 med -sized cucumber extra sesame seeds for the
- Â Â Top scallion greens, thinly
- Â Â Sliced-optional (I used the Scallions greens)
Direcciones
- 1) Cook the noodles in boiling water till just tender. Drain and rinse in cool water. Drain thoroughly, and transfer to a medium-sized bowl. (My advice, store in water if not using right away!) 2. Add in vinegar, sugar, soy sauce, salt, and sesame seeds. Mix well. Cover and refrigeratetill cool. (Do not refrigeratefor too long or possibly the noodles will stick together. I did this but was able to save it by adding more rice vinegar till the noodles separated again. It tasted great.) 3. Peel adn seed 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. 4. To serve, divide the noodles amon 4 or possibly 5 serving bowls. Top with a small handful of cucumber slices, a light sprinkling of sesame seeds, and , if you like, a few very thin slices of scallion greens. Serve cool.
- This salad is subtle adn very refreshing. There is a variety of textures-chewy cool noodles (bean thread noodles, some call them cellophane noodles 'cause when you boil them they become clear), crunchy sesame seeds, and smooth cucumber slices. Sweet, salt, and vinegar combine harmoniously, each understated but very much present.
- Everything except the cucumbers and toppings can be combined several days ahead of time. (I beg to differ on this claim because, if you do not keep the boiled noodles in cool water while setting them aside, they will stick together.) The cucumbers can be prepared ahead also, and kept separate till serving.
- Note: The dressing contains no oil. ( However the sesame seeds do)
- Prep time: 15 min, plus chilling time,
- Yield: 4 to 5 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 4 servings | |
| Calories 24 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 732mg | 31% |
| Potassium 32mg | 1% |
| Total Carbs 4.87g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 4.42g | 3% |
| Protein 0.23g | 0% |
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