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How To make Sunomono Or Japanese Noodle and Cucumber Salad
5 To 6 oz. of dry vermicelli
Noodles 6 T Rice vinegar
4 t Sugar
2 t Soy sauce
1 t Salt
1 To 2 tbsp of sesame seeds
1 Medium-sized cucumber
- 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
cold water. Drain thoroughly, and transfer to a medium-sized bowl. (My advice, store in water if not using right away!) 2) Add vinegar, sugar, soy sauce, salt, and sesame seeds. Mix well. Cover and chill until cold. (Don't chill for too long or the noodles will stick together. I did this but was able to save it by adding more rice vinegar until the noodles separated again. It tasted great.) 3) Peel adn seed the cucumber. Cut into quarters lengthwise, then into thin pieces. If not serving right away, wrap the cucumber pieces in a plastic bag or plastic wrap and refrigerate. 4) To serve, divide the noodles amon 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: 15 minutes, plus chilling time, Yield: 4 to 5 servings Bon Appetit! Tina Dupart (tdupart@cisco.com) Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV Fatfree Digest [Volume 9 Issue 6] June 27, 1994
How To make Sunomono Or Japanese Noodle and Cucumber Salad's Videos
How to Sunomono
This is a short tutorial about how to make a very good Japanese cucumber dish. Hope you enjoy. ^.^
Fresh Sunomono: Simple Japanese Cucumber Salad Recipe #Shorts #Sunomono
Fresh Sunomono: Simple Japanese Cucumber Salad Recipe
For the full recipe go to
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Looking for a light and refreshing addition to your meals? Try this Japanese Sunomono Salad, also known as a cucumber salad! It's easy, healthy, and takes less than 10 minutes to prepare!
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#sunomono #cucumbersalad #cucumbersaladjapanese #japanesecucumbersalad #japaneserecipe #japanesefood #CucumberSaladRecipes
pickled cucumber | japanese style sunomono (with rice vinegar)
need a simple way to enjoy your cucumbers? this sunomono (酢の物 - vinegared thing in japanese) is my #1 favorite way to enjoy them and perhaps they may soon be yours too!????
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sometimes simple is best. sometimes simple works. and sunomono is about as simple as it gets. and it works. sunomono translated is 'vinegared thing' and that's what you're making with these japanese cucumbers. sunomono recipes don't deviate much aside from the vinegar part usually youll just add sugar and maybe something like soy sauce or mentsuyu (noodle soup base) like we used today. ✔
???? the key to making this and many japanese pickles is to remove the water from the vegetables. if you remember from science class water always flow into saltier/sugarier (is that a word?) liquids from less salty/sugary liquids, hence if you don't remove enough water from your vegetables, your japanese pickles will turn into a diluted japanese vegetable soup.
there are a couple of ways to do this, one is with salt. and the second is by force! (squeezing and pressing it out). both of these techniques in combination will give you the ideal (slightly dehydrated japanese cucumber) that you're going for. ????????
to help minimize salt intake i'd also recommend rinsing the pickles lightly in running water prior to squeezing. chances are you already get plenty of salt from other areas of your diet.????
???? what do you think? have you tried to make sunomono before? if so whatd you put in it? and if not, would you try this one? lmk in the comments! ⚡
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GLASS NOODLE SALAD | FRESH & EASY Meal in 20 Minutes. Recipe by Always Yummy!
Very tasty glass noodle salad is well known in Asian countries. There is a variety of such salad recipes – with fried chicken, beef, rice or other glass noodles. Here is a video recipe of glass noodles with vegetables.
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✅ Ingredients:
• glass noodles – 7 oz | 200 g
• carrot – 7 oz | 200 g
• bell pepper –7 oz | 200 g
• fresh cucumber – 7 oz | 200 g
• garlic – 3 cloves
• fresh cilantro – 1 oz | 20 g
• soy sauce – 6 tbsp
• vinegar 9% - 3 tbsp
• vegetable oil – 2 tbsp
• sesame oil – 1 tbsp
• sugar – 1 tbsp
• ground coriander – 1 tsp
• red chili flakes – to taste
• sesame seeds – to taste
✔︎ You will need:
• carving board
• deep salad bowl
• colander
• bowl
???? Preparation:
1. Pour the glass noodles with boiling water for 7 minutes or cook as indicated on package instruction.
2. Prepare vegetables: grate the carrot with a korean carrot grater, cut the cucumbers and bell pepper into thin strips.
3. In a bowl combine the chopped up garlic, sugar, ground coriander, chili flakes, soy sauce, vinegar, vegetables and sesame oils.
4. Pour away the water and wash the noodles with cold water, drain in a colander.
5. Into a deep salad bowl lay out the glass noodles, grated carrot, cut cucumber and bell pepper, cilantro leaves, sesame seeds and the prepared sauce. Combine well and leave for 1-3 hours.
6. Serve your glass noodles with vegetables sprinkled with sesame seeds, cilantro leaves or chili rings.
❗️Advices:
1. Use fresh vegetables for glass noodles salad.
WATCH MORE ASIAN RECIPES:
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Japanese Cucumber Salad Sunomono
Discover the secrets of making Japanese Cucumber Salad sunomono in this step-by-step video tutorial. This refreshing and zesty salad is a breeze to prepare, making it the ideal addition to your next meal.
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Full recipe with full step-by-step pictures |
Ingredients:
2 Persian, Japanese Kyuri or Baby Cucumbers
1 tsp Salt
1 tbsp Dried Seaweed
2 tsp Sweetener (your preferred sweetener)
2 tbsp Rice Vinegar
1/2 tsp Soy Sauce
1 tsp Toasted Sesame Seed
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Sunomono |Japanesecucumbersalad| how to make |キュウリのサラダ|Japanese Addiction by chef Alvino
Japanesecucumbersalad| how to make |キュウリのサラダ|Japanese Addiction by chef Alvino
Recipe
Cucumber -2large
Sesame seeds white -1&1/2teaspoon
Rice vinegar -2table spoon
Sugar - 1tablespoon
Soya sauce 1table spoon(light)
Salt 1- 1/2teaspoon
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