Ebi Sunomono (Japanese Shrimp Salad)

Name: Ebi Sunomono (Japanese Shrimp Salad)
Prep time: 1 h 5 min
Cook time: 5 min
Total time: 1 h 10 min
Ingredients: 150g bean thread vermicelli (Lungkow brand); 100 g cooked small shrimp; ½ English cucumber, peeled; ⅓ cup rice vinegar; 4 teaspoons sugar; 2 teaspoons soy sauce; 1 lemon, halved and sliced thinly

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Prep Time: 65

Cook Time: 5

Total: 70

Servings: 5

Author : Liza A

Ingredients

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Instructions

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Step 1

Cut the cucumbers into thin slices. Sprinkle with 1 teaspoon of salt. Set aside for 5 minutes.

Step 2

Rinse to remove salt, and drain.

Step 3

Cook the noodles in boiling water until just tender (around 5 minutes). Rinse in cold water and drain.

Step 4

In a medium bowl, combine rice vinegar, sugar and soy sauce. Add the noodles, toss, cover and chill for one hour. (The noodles stick together if it has been chilled for too long)

Step 5

To serve, divide cold vermicelli into 5 serving bowls. Top with shrimp, cucumber and lemon. Enjoy!