Ingredients( 2 Servings)
100g mung bean noodles
10cm cucumber, sliced thinly then shred
1 tbs. dried wakame seaweed flakes, soak in water for 15 minuites then drain
2 tomatoes, sliced and shred (optional)
1 egg, beaten and make a thin omelette then shred
For the dressing:
3 tbs. komezu (Japanese rice vinegar)
3 tbs. shoyu (Japanese soy sauce)
1 tbs. gomaabura (toasted sesame oil)
1 tsp. sugar
1/2 tbs. grated fresh ginger
2 tbs. beni-shoga red shredded ginger pickle (optional)
Soak the noodles in boiling water for 15 minutes. Drain, rinse under cold water and then drain again.
Mix together all the ingredients for the dressing.
Place the noodles on a serving dish.
Arrange the shredded cucumber, tomato, wakame, and omellete over the noodles.
Drizzle the dressing over the salad. Place the beni-shoga pickle on top if using.
Try the recipe with rice noodles instead of mung bean noodles for variation.