After our rich Easter feast yesterday, we needed something lighter and more refreshing, so I perused my kitchen library and found a very nice and light pasta salad in Mollie Katzen's "Still Life with Menu Cookbook" (Berkeley, CA: Ten Speed Press, 1988). I found that 5 to 6 oz. of noodles only made enough for two dinner portions and made a few changes, so this is a modified version of:
Sunomono (Japanese Noodle and Cucumber Salad)
5 to 6 oz. rice noodles (I would have used the whole 14 oz. pkg. rice noodles for our family of four plus one teenaged guest)
6 Tbsp. rice vinegar
4 tsp. sugar (I used brown sugar)
2 tsp. wheat-free soy sauce
1 tsp. salt
1-2 Tbsp. sesame seeds
1 medium-sized cucumber
Sesame oil to taste
2 thinly sliced scallions
Bring a pot of water to a boil. Turn off heat, throw in noodles and cook until al dente. Drain and rinse in cold water.
Mix together vinegar, brown sugar, soy, salt, sesame seeds and sesame oil to taste. Pour over noodles. Chill until cold.
Peel and seed cucumber. Cut into quarters lengthwise, then into thin pieces.
Divide noodles into 4 or 5 serving bowls. Top with cucumber slices, a light sprinkling of sesame seeds and scallions. Serve cold.
Serves 4-5 people.