Japanese Noodle and Cucumber Salad

Vegetarian
Vegan
Dairy Free
Health score
1%
Japanese Noodle and Cucumber Salad
20 min.
4
182kcal

Suggestions

This Japanese Noodle and Cucumber Salad is a refreshing and delicious dish that's perfect for a light lunch or as a side. With just a few simple ingredients, it's easy to whip up in no time! The combination of cold vermicelli noodles, crisp cucumber, and tangy rice vinegar dressing is truly delightful. This vegan and vegetarian-friendly salad is not only tasty but also packed with nutrients. It's a great source of vitamins B1, B6, and K, as well as minerals like manganese, iron, and selenium. The best part? It's low in calories and fat, making it a healthy option for those watching their weight. The recipe is also very versatile โ€“ feel free to add your favorite veggies or proteins to make it a heartier meal. You can also experiment with different types of noodles to find your favorite. Whether you're looking for a quick and easy side dish or a light and healthy lunch option, this Japanese Noodle and Cucumber Salad is definitely worth trying! It's a simple yet flavorful dish that's perfect for those who love Asian cuisine. So, if you're looking for something new to add to your recipe repertoire, give this salad a go โ€“ your taste buds will thank you!

Ingredients

  • ounces vermicelli dry
  • tablespoons rice vinegar 
  • teaspoons sugar 
  • teaspoons soya sauce 
  • teaspoon salt 
  • medium cucumber chilled
  • tablespoon spring onion thinly sliced
  • 1.5 teaspoons sesame seed 

Equipment

  • bowl
  • plastic wrap

Directions

  1. Cook the noodles in boiling water until barely tender.
  2. Rince immediately with cold water until cool, drain thoroughly and put in a medium bowl.
  3. Mix vinegar, sugar, soy sauce, and salt and pour over the noodles.
  4. Stir well.
  5. Cover bowl with plastic wrap and chill noodles in refrigerator until cold.
  6. Peel and seed the cucumber.
  7. Cut into quarters lengthwise, then into thin sticks.
  8. Divide the noodles on four salad plates, sprinkle evenly with cucumber pieces, green onion and sesame seeds.

Nutrition Facts

Calories182kcal
Protein1.91%
Fat2.54%
Carbs95.55%

Properties

Glycemic Index
54.27
Glycemic Load
2.98
Inflammation Score
-1
Nutrition Score
2.9173912768779%

Flavonoids

Kaempferol
0.02mg
Quercetin
0.16mg

Nutrients percent of daily need

Calories:181.59kcal
9.08%
Fat:0.5g
0.76%
Saturated Fat:0.07g
0.42%
Carbohydrates:42.14g
14.05%
Net Carbohydrates:41.43g
15.06%
Sugar:4.78g
5.31%
Cholesterol:0mg
0%
Sodium:755.05mg
32.83%
Alcohol:0g
100%
Protein:0.84g
1.68%
Iron:1.25mg
6.95%
Manganese:0.13mg
6.49%
Vitamin K:6.72ยตg
6.4%
Vitamin B1:0.09mg
5.86%
Selenium:3.85ยตg
5.49%
Copper:0.11mg
5.41%
Phosphorus:34.29mg
3.43%
Vitamin B6:0.06mg
2.99%
Magnesium:11.69mg
2.92%
Fiber:0.72g
2.86%
Calcium:28.5mg
2.85%
Folate:10.11ยตg
2.53%
Potassium:87.28mg
2.49%
Vitamin C:1.89mg
2.29%
Zinc:0.34mg
2.27%
Vitamin B5:0.18mg
1.76%
Vitamin B3:0.26mg
1.32%
Vitamin B2:0.02mg
1.23%
Vitamin A:51.2IU
1.02%
Source:Food.com