This refreshing, palate-cooling noodle dish is the perfect accompaniment to spicier Asian dishes.
An inexpensive Japanese mandoline makes quick work of the cucumber, but it can also be shredded on the largest holes of a box grater.
6 tbsp soy sauce
3 tbsp seasoned rice wine vinegar
2 tbsp sugar
3 tbsp sesame oil
1 tbsp vegetable oil
1 lb. rice vermicelli
1 English cucumber, julienned
3 green onions, thinly sliced
Step 1: To make dressing, combine soy sauce, rice wine vinegar and sugar in a small bowl. Slowly whisk in sesame and vegetable oils. Reserve.
Step 2: Place vermicelli in a very large bowl and cover with boiling water. Let stand 4 to 5 minutes, or until just tender. Drain and rinse under cold running water. Drain a second time.
Step 3: Toss noodles with dressing, and add cucumber and green onion. Serve cool or at room temperature.
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