EVK’s hearty version of a Japanese home food favourite!
4 SERVINGS
Author:EVK
Ingredients
Scale
1/2 a cucumber
1/2 a red pepper
1 carrot
1 green onion
2 tsp dry wakame
water
rice noodles
oil
salt
1/2 cup of apple cider vinegar
sesame seeds
OPTIONAL
4–8 cooked prawns
Instructions
Slice cucumber into thin coins.
Cut red pepper and carrot into matchsticks.
Finely slice green onion.
Hydrate wakame in a small bowl of water.
Boil noodles extra-firm in a deep pot of water with a splash of oil and a dash of salt. Rinse under cold water, drain thoroughly and pour into a salad bowl with apple cider vinegar to marinate.
OPTIONAL: butterfly prawns.
Half-fill bowls with noodles and add cucumber, red pepper, carrots and wakame in distinct groups.
Pour SUNOMONO SALAD DRESSING over generously.
OPTIONAL: add 1-2 prawns per bowl.
Sprinkle with green onions and sesame seeds and serve.