1/2 package 227 g rice vermicelli

1 tablespoon (15 ml) rice vinegar

1 tablespoon (15 ml) sesame oil untoasted

1 tablespoon (15 ml) black sesame seeds

1 tablespoon (15 ml) hoisin sauce

1 tablespoon (15 ml) soy sauce

1 green onion, finely chopped

A 6-inch (15-cm) long piece of cucumber, cut into thin strips

Tabasco sauce, to taste

Rehydrate the noodles in boiling water for about 5 minutes. Rinse under cold running water and drain well.

In a bowl, combine the remaining ingredients. Add the noodles and toss to combine.

Serve the salad cold or at room temperature.

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