My aunt is a great cook and introduces me to a lot of dishes that aren't as mainstream. This noodle salad is light and extremely flavorful. It can be served right when you make it or chilled in the fridge and served cold. I made this salad a few times this week and served it with Orangette's Cabbage with Hot Sauce. A perfect lunch.
Somen Noodle Salad
1 package Somen noodles (approximately 9ozs)
¼ c sugar
½ c seasoned rice vinegar
½ t pepper
¼ c peanut oil
1 cucumber - peeled, cut in half and sliced
1 package Somen noodles (approximately 9ozs)
¼ c sugar
½ c seasoned rice vinegar
½ t pepper
¼ c peanut oil
1 cucumber - peeled, cut in half and sliced
toasted sesame seeds, optional
Boil sugar and rice vinegar. Reduce heat and cook on low until the sugar dissolves. Remove from heat, then add pepper and peanut oil. Cook noodles in a large pot of boiling water for 2 minutes only! Do not overcook. Toss noodles, dressing and cucumber. Sprinkle with sesame seeds and serve hot, cold or room temp.
Boil sugar and rice vinegar. Reduce heat and cook on low until the sugar dissolves. Remove from heat, then add pepper and peanut oil. Cook noodles in a large pot of boiling water for 2 minutes only! Do not overcook. Toss noodles, dressing and cucumber. Sprinkle with sesame seeds and serve hot, cold or room temp.
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