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Ingredients Jump to Instructions ↓

  1. 5 To 6 oz. of dry vermicelli

  2. Noodles 6 T Rice vinegar

  3. 4 t Sugar

  4. 2 t Soy sauce

  5. 1 t Salt

  6. 1 To 2 tbsp of sesame seeds

  7. 1 Medium-sized cucumber

  8. - extra sesame seeds for the Top - scallion greens, thinly Sliced-optional (I used the Scallions greens) 1) Cook the noodles in boiling water until just tender. Drain and rinse in

  9. 4 or 5 serving bowls. Top with a small handful of cucumber slices, a light sprinkling of sesame seeds, and , if desired, a few very thin slices of scallion greens. Serve cold. This salad is subtle adn very refreshing. There is a variety of textures-chewy cold 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 don't keep the boiled noodles in cold water while setting them aside, they will stick together.) The cucumbers can be prepared ahead also, and kept separate until serving. Note: The dressing contains no oil. ( However the sesame seeds do) Prep time:

  10. 15 minutes, plus chilling time, Yield:

  11. 4 to 5 servings Bon Appetit! Tina Dupart ( This e-mail address is being protected from spambots. You need JavaScript enabled to view it ) Formatted by Sue Smith, S.Smith

  12. 34, This e-mail address is being protected from spambots. You need JavaScript enabled to view it using MMCONV Fatfree Digest

  13. 9 Issue

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