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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
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This light, refreshing salad is a great start to any Japanese meal. I enjoy this fresh salad as a starter to a sushi dinner or alone for a light lunch. This is also a basic recipe to prepare. Ingredients:
1/2 cup rice vinegar (not seasoned) |
3 tablespoons granulated sugar |
1/4 teaspoon salt |
1 tablespoon sake |
1 dash soy sauce |
1/4 teaspoon grated gingerroot |
1/4 lb shrimp (cooked) |
1/4 lb crabmeat (or artificial crab) |
1/2 cucumber, thinly sliced |
250 g of thin rice noodles (harasume) |
2 green onions, sliced on a sharp diagonal |
Directions:
1. Mix all the marinade ingredients together and set aside.
2. Bring water to a boil and put in noodles, Stir noodles for 3-4 minutes until cooked . Drain the noodles in a colander and cool under running cold water, drain as much water off you can.
3. Mix cooked cooled noodles, green onions, cucumber, shrimp and crab meat in a bowl. Pour marinade over noodles. Mix well, cover and refrigerate allowing the flavors to combine (just an hour or two). Serve cold.
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