Japanese Noodle and Cucumber Salad

This was a great salad, sorry I forgot to take a pic when I made it all pretty even. Hubby didn't like it but I thought it was great. As usual I didn't follow the recipe exactly, it looks like it would make alot of sauce so I just make enough for us and guessed at amounts. I also added chives instead of green onions and served it with a couple of snap peas and cucumber sliced on top.

http://www.cooks.com/rec/doc/0,1843,154171-224202,00.html

5 or 6 oz. dried vermicelli or bean thread noodles
6 tbsp. rice wine vinegar
2 tsp. soy sauce
1 med. cucumber
4 tsp. sugar
1 tsp. salt
1 tbsp. thinly sliced green onions
1 1/2 tsp. sesame seeds for garnish

Cook noodles in boiling water until just tender. Drain and rinse in cold water. Drain thoroughly and transfer to medium sized bowl. Add vinegar, sugar, soy sauce and salt. Mix well. Cover and chill until cold.

Peel and seed cucumber. Cut into quarters lengthwise, then into thin pieces. If not serving right away, wrap the cucumber pieces in plastic bag or wrap and refrigerate.

To serve, divide noodles among 4 serving bowls. Top with a small handful of cucumber slices, a few slices of green onion and sesame seeds. Serve cold.

Makes 4 servings.