Ebi Sunomono: Japanese Shrimp Salad
150 g bean thread vermicelli
100 g cooked small shrimp
1/2 English cucumber peeled
1/3 cup rice vinegar
4 tsp sugar
2 tsp soya sauce
1 lemon, halved and sliced thinly
Cut cucumbers into thin slices. Sprinkle with 1 tsp salt and set aside for 5 minutes.
Rinse to remove salt and drain.
Cook the noodles in boiling water until just tender. Rinse in cold water and drain.
In a medium bowl, combine rice vinegar, sugar and soya sauce. Add the noodles, toss, cover and chill for one hour.
To serve, divide cold vermicelli into 5 serving bowls. Top with shrimp, cucumber and lemon. Enjoy.