Glass Noodle Salad

Ingredients

• 3.5 or 5 oz pkg Saifun glass noodles from mung beans  

• ½ to 1 whole large cucumber

• Toasted sesame seeds

For the dressing

• 1/2 tsp light soy sauce

• 2 1/4 TBL seasoned rice vinegar

• ½ teaspoon sesame oil

• ½ teaspoon sugar

Instructions

1. Bring plenty of water to a boil in a saucepan. Add noodles. Boil until the desired consistency.

2. Transfer them to a bowl of cold water to cool. Drain well and set aside.

3. Slice cucumber thinly (I use a mandolin).  Sprinkle with salt and let rest 5 min.

4. Squeeze moisture out of the cucumber.

5. Whisk together the dressing ingredients.

6. Add the dressing to the noodles and cucumber and mix.

7. Top with any remaining ingredients below.

Optional Toppings:

• ¾ cup ham or chicken cut in thin strips

• Small cooked shrimp

• Shredded cabbage or lettuce

• Chopped green onion

• 2 fried eggs, sliced into strips

• red ginger