Only one word to describe this noodle salad - Delicious.
1 Pkg vermicelli noodles
3 Green onions
1 Ontario greenhouse cucumber, cut into matchstick pieces
2 Tbsp fresh coriander, chopped
1 Tbsp vegetable oil
1 Tbsp ginger root, chopped finely
2 Cloves garlic, minced
3 Tbsp EACH soy sauce and vinegar
4 Tsp sesame oil
2 Tsp sugar
2 Ontario greenhouse tomatoes, seeded and diced
Cook vermicelli as per package directions. Drain and rinse under cold water. Drain again and set aside in a large bowl.
Separate the white parts of green onions from tops. Chop the white parts and set aside. Cut tops into thin strips and add to bowl with cucumber and coriander.
Heat oil in a skillet over medium heat. Cook the whites of the green onions, ginger and garlic for approx. 1 minute. Remove from heat. Stir in soy sauce, vinegar, sesame oil and sugar until sugar dissolves.
Pour over noodle mixture. Toss to combine. Cover and refrigerate for 1 hour, tossing occasionally.
When ready to serve, toss in the tomatoes.