Sunomono Salad - cooking recipe

Ingredients

200 g japanese vermicelli
1/2 cup sushi seasoning vinegar
5 tablespoons white sugar
1/4 cup white vinegar
3 tablespoons white vinegar
3/4 cup water
sliced cucumber
sliced tomatoes
18 small shrimp

Preparation

Boil 1 litre of water.
Add vermicelli.
Cook until just softened. Immediately remove and cool with cold, running water.
Store in water in refrigerator until needed.
Meanwhile, in small saucepan, mix all dressing ingredients over medium heat until completely dissolved.
Remove to refrigerator to cool.
When ready to eat, place noodles in bowls, topped with cucumber, tomato, shrimp and any other toppings desired. Fill bowl halfway up with dressing.