Ingredients:
2 packs somen noodles
2 tablespoons wakame seaweed, soaked and drained
2 tablespoons fresh ginger juice
2 Japanese cucumbers, or any other small, crisp variety
1/2 red onion, diced
1 Green onion, green portion only, thinly sliced on an angle
2 tablespoons Ponzu sauce
1/2 tablespoon sesame oil
Kosher salt
Freshly ground black pepper
1 tablespoon granulated sugar, or honey
Toasted sesame seeds
Cilantro, if desired

Over high heat, bring a pot of water to boil. Add the noodles and cook until tender, approximately 5 minutes. Drain and rinse under cold water until cool. Reserve until service.

Cut the cucumber in half – lengthwise – then on an angle, using a mandolin if available. In a large bowl, mix together the Ponzu, sugar – or honey, sesame oil, ginger juice, and diced red onion until the sugar dissolves. Mixture should be slightly sweet. Add the green onions, the Wakame and the cucumber. Toss with the drained noodles and chill. Adjust the seasoning once the salad is chilled. Serve with toasted sesame seeds and optional cilantro leaves.