Noodle Cucumber Salad
serves 4-5

5 to 6 oz. vermicelli noodles 
6 Tbs. rice or cider vinegar
4 tsp. sugar 
2 tsp. tamari 
1 to 2 Tbs. sesame seeds 
1 medium size cucumber, finely diced 
1/2 bunch of chives, Snip into 1/2-inch pieces
1 Tbs. olive oil

Cook noodles in boiling water until just tender. Rinse in cold water, drain and transfer to medium bowl. 

Add 6 Tbsp. rice or cider vinegar, tamari, sugar, cucumber, chives and olive oil. Toss, cover and chill. 

To serve, divide noodles into 4 or 5 serving bowls. Lightly sprinkle with sesame seeds.

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