Japanese Noodle and Cucumber Salad

Ingredients

• 6 ounces vermicelli dry
• 6 tablespoons rice vinegar 
• 4 teaspoons sugar 
• 2 teaspoons soya sauce 
• 1 teaspoon salt 
• 1 medium cucumber chilled
• 1 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.