Sunomono salad is one of my favorite dishes when we go to a Japanese restaurant. The kids love it too because…well…they’re noodles, so what’s not to love? Because really, it’s not really what we think of as as “salad”. You can top the salad with cooked shrimp or crab, but we just served it with lemon and cucumber.
- Vermicelli Rice Noodles (fine noodles work best, but I used a thicker noodle because it's what I had on hand)
- Rice vinegar
- Cucumber, peeled and thinly sliced
- Lemon, thinly sliced
- Cook the noodles according to the package instructions. Rinse with cold water and drain. Next you want to marinate the noodles in a mixture of rice vinegar and sugar. Use 3 tablespoons of sugar per 1/2 cup of rice vinegar. Place covered in fridge for about an hour.
- After an hour, place in serving bowls and add some water. Garnish with cucumber and lemon slices.