Sunomono Salad

1. Dresssing:

2. Combine all ingredients together in a thick bottomed pot and bring up to temperature in order to melt sugar just bellow boiling point. DO NOT BOIL or recipe will become too salty. Sauce should be cooled completely or refrigerated before serving.

3. Noodles:

4. Add noodles to boiling water and cook for 2-4 minutes and do not over cook. Noodles should be firm and strong, not falling apart. Rinse immediately under cold water, repeatedly puling noodles apart with fingers. Leave noodles in cold water while preparing garnishes and other ingredients.

5. Garnish:

6. Vegetables should be sliced thinly and shrimp should be rinsed thoroughly. Bowls and chop sticks will be needed for presentation.

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Nutrient	Quantity
Total fats	8.08 g
Protein	204.32 g
Carbohydrates	20199.04 g
Energy	81637 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.321 g
Water	1124.66 g
Aspartic acid	5.752 g
Calcium, Ca	3406 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.008 g
Fiber, total dietary	6.4 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.004 g
Fatty acids, total saturated 22:0	0.006 g
Niacin	23.068 mg
Vitamin A, RAE	150 g
Fatty acids, total trans-polyenoic	0.002 g
Arginine	3.704 g
Riboflavin	2.07 mg
Fatty acids, total trans-polyenoic 22:4	0.002 g
Fatty acids, total polyunsaturated 15:0	0.002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.004 g
Fatty acids, total saturated 20:1	0.004 g
Glutamic acid	12.632 g
Sodium, Na	45128 mg
Fatty acids, total saturated 16:1 undifferentiated	0.081 g
Total lipid (fat)	8.08 g
Manganese, Mn	17.502 mg
Proline	3.944 g
Fatty acids, total saturated 16:0	1.018 g
Fatty acids, total polyunsaturated 16:1 t	0.002 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.062 g
Sucrose	20037.18 g
Choline, total	471.4 mg
Fatty acids, total polyunsaturated 18:1 t	0.004 g
Sugars, total	20039.58 g
Serine	3.104 g
Fatty acids, total saturated 18:0	0.305 g
Fatty acids, total saturated 20:4 undifferentiated	0.284 g
Vitamin B-6	1.784 mg
Selenium, Se	88 g
Ash	164.48 g
Fatty acids, total saturated 18:1 undifferentiated	1.081 g
Pantothenic acid	2.376 mg
Phenylalanine	2.824 g
Copper, Cu	4.194 mg
Betaine	238.4 mg
Thiamin	0.864 mg
Retinol	150 g
Methionine	0.776 g
Iron, Fe	94.38 mg
Carbohydrate, by difference	20199.04 g
Phosphorus, P	2858 mg
Folate, total	187 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.175 g
Alanine	2.352 g
Cholesterol	572 mg
Valine	2.656 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.004 g
Fatty acids, total saturated 18:2 undifferentiated	2.101 g
Glycine	2.376 g
Glucose (dextrose)	2.4 g
Fatty acids, total saturated 14:0	0.012 g
Zinc, Zn	20.7 mg
Isoleucine	2.544 g
Fatty acids, total polyunsaturated	3.258 g
Leucine	4.296 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.002 g
Vitamin A, IU	500 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.064 g
Folate, DFE	187 g
Tryptophan	0.768 g
Fatty acids, total polyunsaturated 16:1 c	0.004 g
Fatty acids, total polyunsaturated 18:1 c	0.072 g
Fatty acids, total saturated 20:0	0.004 g
Tyrosine	1.952 g
Vitamin B-12	5 g
Vitamin K (phylloquinone)	0.5 g
Fatty acids, total saturated	1.421 g
Histidine	1.392 g
Fatty acids, total monounsaturated	1.316 g
Threonine	2.168 g
Folate, food	187 g
Fatty acids, total polyunsaturated 17:0	0.008 g
Vitamin E (alpha-tocopherol)	2.5 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.227 g
Fatty acids, total trans	0.008 g
Fatty acids, total trans-monoenoic	0.006 g
Magnesium, Mg	1166 mg
Lysine	3.048 g
Potassium, K	11016 mg
Cystine	0.944 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	100	80598	20159.6	0
English cucumber	1	445	0	2.5
Soy sauce	50	424	39.44	4.56
cherry tomato	1 pint	445	0	2.5
rice wine vinegar	500 ml	0	0	0
shrimp	200 g	170	0	1.02
iceberg lettuce leaf	5	445	0	2.5
harusame noodle	500 g	445	0	2.5