Vegan Bean Noodle Salad with Cucumbers and Green Onion

Sunomono - perfect vegan bean noodle salad from the Japanese cuisine with cucumbers and scallions (green onion) in soy sauce, rice vinegar and sesame oil

  • StartersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 9Serving/Unit


Salad Ingredients
Bean noodles, 250 g
Cucumber with peel, 4 medium units
without the soft part
Green onion, 2 tablespoons
Roasted sesame seeds, 1 tablespoon
The Sauce
Soy sauce, 1/3 cup
high quality
Sugar, 1 flat tablespoon
Rice vinegar, 2 tablespoons
Sesame oil, 1 teaspoon


1. Cook the bean noodles in boiling water for about 5 minutes (check that the noodles are soft), strain and cool.
2. Cut the cucumbers in half lengthwise and drain the contents with a spoon. Next, cut the cucumbers diagonally into thin strips (Julienning).
3. Add the green onion and sesame seeds.
4. Mix the sauce ingredients until the sugar melts.
5. Add the sauce to the salad and mix well. The salad is kept in the refrigerator for up to 3 days.
6. Bon appetite (:

Total time: 15-30 min

The preparation method includes cooking.

Nutritional Values Serving/Unit 100 Grams
Calories 127 cal 148 cal
Proteins 2 g 2 g
Carbohydrates 28 g 32 g
Fat 1 g 2 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Adi Miller Recipe by Adi Miller
Vegan Bean Noodle Salad with Cucumbers and Green Onion
Delicious and easy vegan Japanese salad
Vegan Bean Noodle Salad with Cucumbers and Green Onion