Seaweed & Vermicelli Noodle Salad

I've been trying out different ways to eat sea vegetables (seaweed) and made a bowl of vermicelli noodle and seaweed salad that turned out to be a refreshingly cool dish.





The fun part is reconstituting both the seaweed and noodles. For the seaweed, I soaked in a cup of cold water. I briefly soaked the translucent bean thread noodles in boiling hot water, for about 15 seconds. I've never known a product that went by so many different names as it's also known as cellophane noodles, Chinese vermicelli noodles, glass noodles and f?n s? (??). 



Once the seaweed and noodles are springy again, I mixed-in chopped Persian cucumbers and heirloom tomatoes. And then tossed in a homemade dressing of rice vinegar, soy sauce and a tad of sesame oil. Healthy and delish!