Cucumber Sesame Noodles Recipe
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.