Sunomono Salad Recipe

Name: Sunomono Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 bunches bean thread noodles; 6 tablespoons rice vinegar; 4 teaspoons sugar; 2 teaspoons soy sauce; 1 teaspoon salt; 2 tablespoons sesame seeds; 1/2 cucumber, sliced thinly; 2 -3 spring onions; 2 firm tomatoes, seeded and cut in wedges; 12 -14 cooked shelled shrimp; 1 carrot, coarsely shredded

Servings: persons

8 bunches bean thread noodles
6 tablespoons rice vinegar
4 teaspoons sugar
2 teaspoons soy sauce
1 teaspoon salt
2 tablespoons sesame seeds
1/2 cucumber, sliced thinly
2 -3 spring onions
2 firm tomatoes, seeded and cut in wedges
12 -14 cooked shelled shrimp
1 carrot, coarsely shredded

1
Put the noodles in boiling water and cook until tender.
2
Drain for 20-30 minutes.
3
Put in big bowl and add rice vinegar, sugar, soy sauce, salt and sesame seeds.
4
Top each portion of salad with a few slices of thinly cut cucumber and spring onions.
5
Add a few chunky pieces of seeded tomato, carrot and a few cooked shrimp on top.
6
Refrigerate.
7
Better the day after; makes more juice.

1148

kcal

Calories

Fat

164

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 bunches bean thread noodles, 6 tablespoons rice vinegar, 4 teaspoons sugar, 2 teaspoons soy sauce, and more.

Yes, Sunomono Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sunomono Salad

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