Sunomono or Japanese Noodle and Cucumber Salad

This salad is subtle adn very refreshing. There are 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.

Yields:	4 servings
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6	ounces	vermicelli	noodles, dry
6	tablespoons	rice vinegar
4	teaspoons	sugar
2	teaspoons	soy sauce
1	teaspoon	salt
1	tablespoon	sesame seeds	or 2 tablespoons
1	each	cucumber	medium sized
2	each	scallions, spring or green onions	green, thinly sliced

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 and 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.

Everything except the cucumbers and toppings can be combined several days ahead of time.

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This is wicked good! It's like eating a big reese's peanut butter cup.