Japanese Noodle And Cucumber Salad Recipes

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JAPANESE RESTAURANT CUCUMBER SALAD



Japanese Restaurant Cucumber Salad image

Simple and easy to make, with a sweet and spicy dressing that adds a refreshing bite. This recipe comes from a lovely, now-elderly Japanese woman friend who was a second-generation immigrant and patiently endured internment during WWII as a young girl. The cucumber salad is similar to sunomo in Japanese restaurants, but a bit more assertive. The ingredients are available in the Asian or ethnic foods sections of most metropolitan grocery stores. If you're diabetic, use sugar substitute instead of sugar with the same results. Original recipe called for 1 teaspoon MSG also.

Provided by MARYLAUREN

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 6

2 tablespoons white sugar
2 tablespoons rice vinegar
1 teaspoon Asian (toasted) sesame oil
1 teaspoon chili paste (sambal oelek)
salt to taste
2 large cucumbers - peeled, seeded, and cut into 1/4-inch slices

Steps:

  • Whisk sugar, rice vinegar, sesame oil, chile paste, and salt together in a bowl. Add cucumbers and stir to coat. Allow salad to marinate for 30 minutes before serving at room temperature.

Nutrition Facts : Calories 54.5 calories, Carbohydrate 10.5 g, Fat 1.6 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 13.6 mg, Sugar 6.5 g

JAPANESE NOODLE AND CUCUMBER SALAD



Japanese Noodle and Cucumber Salad image

Make and share this Japanese Noodle and Cucumber Salad recipe from Food.com.

Provided by _Pixie_

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

6 ounces dry vermicelli or 6 ounces bean thread noodles
6 tablespoons rice wine vinegar
4 teaspoons sugar
2 teaspoons soy sauce
1 teaspoon salt
1 medium cucumber, chilled
1 tablespoon thinly sliced green onion
1 1/2 teaspoons sesame seeds

Steps:

  • Cook the noodles in boiling water until barely tender.
  • Rince immediately with cold water until cool, drain thoroughly and put in a medium bowl.
  • Mix vinegar, sugar, soy sauce, and salt and pour over the noodles.
  • Stir well.
  • Cover bowl with plastic wrap and chill noodles in refrigerator until cold.
  • Peel and seed the cucumber.
  • Cut into quarters lengthwise, then into thin sticks.
  • Divide the noodles on four salad plates, sprinkle evenly with cucumber pieces, green onion and sesame seeds.

JAPANESE CUCUMBER SALAD



Japanese Cucumber Salad image

This Japanese cucumber salad is quick, crisp, cool, and refreshing, with a tangy-sweet flavor. You'll love this amazingly simple veggie side dish. It is even good the next day!

Provided by Kelly Joy

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 5

2 medium cucumbers
6 tablespoons rice wine vinegar
6 tablespoons white sugar
2 tablespoons soy sauce
½ teaspoon sesame seeds, or more to taste

Steps:

  • Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
  • Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

Nutrition Facts : Calories 91 calories, Carbohydrate 22 g, Fat 0.4 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 453 mg, Sugar 18.9 g

SOBA NOODLE SALAD WITH CUCUMBER AND MANGO



Soba Noodle Salad with Cucumber and Mango image

Categories     Salad     Fruit     Pasta     Vegetable     Appetizer     Super Bowl     Mango     Cucumber     Winter     Party     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 15

3/4 cup rice vinegar
1/4 cup sugar
3/4 teaspoon salt
3 large garlic cloves, chopped
1 red jalapeño or serrano chile, seeded, chopped
3 tablespoons fresh lime juice
1 tablespoon oriental sesame oil
1 1/2 teaspoons grated lime peel
12 ounces green soba or chuka soba (Japanese-style) noodles
1 large English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 large ripe mango, peeled, halved, pitted, thinly sliced crosswise
1 cup chopped fresh basil
1 cup chopped fresh mint
1 cup chopped toasted salted peanuts
Lime wedges

Steps:

  • Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.
  • Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Rinse under cold water; drain again. Transfer noodles to dish-towel-lined platter to drain. Transfer noodles to large bowl. Add dressing and toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Add cucumber, mango, basil, and mint to noodles and toss gently. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

JAPANESE CUCUMBER SALAD - SUNOMONO



Japanese Cucumber Salad - Sunomono image

Make and share this Japanese Cucumber Salad - Sunomono recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 medium cucumbers, peeled, and seeded
2 teaspoons salt
1/3 cup rice vinegar
1 tablespoon sugar
2 teaspoons soy sauce
1/4 teaspoon gingerroot, grated fresh

Steps:

  • Cut cucumbers into thin slices. Place in a bowl, and sprinkle with salt.
  • Let stand at room temperature for 30 mins, or until cucumbers are softened.
  • Drain, and squeeze out excess liquid.
  • Combine vinegar, sugar, soy sauce, and ginger in serving bowl.
  • Add cucumbers, and mix well.
  • Chill thoroughly before serving.

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