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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A traditional cold Japanese noodle salad. Ingredients:
8 bunches bean thread noodles |
6 tablespoons rice vinegar |
4 teaspoons sugar |
2 teaspoons soy sauce |
1 teaspoon salt |
2 tablespoons sesame seeds |
1/2 cucumber, sliced thinly |
2 -3 spring onions |
2 firm tomatoes, seeded and cut in wedges |
12 -14 cooked shelled shrimp |
1 carrot, coarsely shredded |
Directions:
1. Put the noodles in boiling water and cook until tender.
2. Drain for 20-30 minutes.
3. Put in big bowl and add rice vinegar, sugar, soy sauce, salt and sesame seeds.
4. Top each portion of salad with a few slices of thinly cut cucumber and spring onions.
5. Add a few chunky pieces of seeded tomato, carrot and a few cooked shrimp on top.
6. Refrigerate.
7. Better the day after; makes more juice.
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