Ebi Sunomono (Japanese Shrimp Salad)

By sarascharft

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Ingredients

150g vermicelli
100 g cooked small shrimp
½ English cucumber
1/3 cup rice vinegar
4 teaspoons sugar
2 teaspoons soy sauce
Shredded carrot

Details

Level of difficulty Easy
Cost Average budget

Preparation

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 & 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

Top with shrimp, cucumber & carrot.