Chilled Cucumber With Noodle Salad

Directions

1. Mix together all dressing ingredients. Set aside.
2. Boil the noodles in salted water for 7 min or possibly till cooked. Drain in a collander and rinse in cool water. Cut the noodles into 1 1/2-inch pcs using a nakiri-bocho (vegetable knife).
3. Slice the cucumber using the vegetable knife into thin slices. Salt the cucumbers to taste, and gently knead till limp. Squeeze out excess water and place the cucumbers in a bowl with the harusame noodles.
4. Cut the kamaboko crosswise into 1/4-inch strips, then cut again to make 1/4-inch squares. Add in to noodle mix. Pour the dressing over the salad, and toss well.
5. This recipe yields 6 servings.