Sunomono
(Japanese Noodle and Cucumber Salad)

Cook in boiling water until just tender:
5 to 6-oz Japanese saifun noodles or vermicelli noodles
Rinse in cold water, drain and transfer to medium bowl.

Add the following: 6 Tbsp. rice or cider vinegar
4 tsp. sugar
2 tsp. tamari
1 to 2 Tbsp. sesame seeds

Toss, cover and chill. Peel and seed (cut lengthwise and scoop out seeds with a spoon)
1 medium size cucumber

Snip into 1/2-inch pieces: 1/2 bunch of chives
Snip in half: 10 snow peas

To serve, divide noodles into 4 or 5 serving bowls and arrange vegetable on top. Lightly sprinkle with sesame seeds.