Monday, May 21, 2012

Confessions and Sunomono Salad

I have to admit I have not been the most disciplined pregnant lady.  While I have not had the obvious like alcohol (besides 1 cooler - it was the first camping trip of the summer!!!) and cigarettes or even raw fish, I have eaten feta cheese, runny eggs and probably too many cups of coffee.  I have also dyed my hair, lifted heavy things and most recently painted the bathroom.  Yikes, just laying it all out there makes me feel just a little guilty. I would never want to harm little Penny and I feel like the choices I've made have not been TOO reckless. Hell, has anyone watched Mad Men, Betty gets wasted all the time and I know way too many ladies who have smoked throughout their pregnancy so my few indulgences should be easily forgivern, right?

My friends and I frequent the Japanese restraunt, Fuji's, in town quite often and since my raw fish days are over for now a Sunomono salad and a yam tempura roll usually hits the spot.  Latley, their serving portion has went from a large soup bowl to the size of a dipping bowl! On a day when I was craving this salad and didn't want to spend 5 bucks on 10 noodles, I thought "Why don't I make my own!" and so I did.

I used this recipe, with some changes which I thought were necessary like more vinegar and sugar, less noodles and a squirt of lemon juice.  I also took out the crab, I just didn't like the thought of it breaking up in the bowl and would rather keep it clean.

Sunomono Salad (my variation)
  • 2/3 cup rice vinegar (not seasoned)
  • 4 tablespoons suagar
  • 1/4 teaspoon salt
  • 1 dash soy sauce
  • 1/4 teaspoon grated ginger
  • 1/4 lb cooked shrimp
  • 1/2  cucumber, thinly sliced
  • 200 g of thin rice noodles 
  • 2 green onions, sliced on a sharp diagonal
  1. Mix the first 5 ingredients together and set aside.
  2. Bring water to a boil and put in noodles, Stir noodles for 3-4 minutes until cooked . Drain the noodles in a colander and cool under running cold water, drain as much water off you can.
  3. Mix cooked cooled noodles, green onions, cucumber, shrimp in a bowl. Pour liquid mixture over noodles. Mix well, cover and refrigerate allowing the flavors to combine (just an hour or two). Serve cold.


  1. Hi, just wanted to say thanks for posting this recipe. I'm from Canada and am currently living in New York and as far as I can tell, they don't have noodle sunomono salad here and I've really been missing it!

    Also I love your blog name :)