Ingredients
- 1 medium cucumber
- 100g rice noodles
- 2 teaspoons low-sodium soy sauce
- 2 tablespoons tahini
- 2 teaspoons rice wine vinegar
- 1/2 teaspoon Sichuan peppercorns, crushed and toasted
- 1/2 teaspoon chilli flakes, plus extra for serving if desired
- Pinch of caster sugar
- 10g fresh coriander, roughly chopped
- Salt, for draining the cucumber
Instructions
- Place the cucumber on a cutting board and gently smash it with a rolling pin or the flat side of a heavy pan until it cracks slightly.
- Cut the cucumber into bite-sized chunks and remove excess seeds if needed.
- Transfer the cucumber pieces to a sieve over a bowl and sprinkle generously with salt. Let drain for 10 minutes.
- Place the rice noodles in a heatproof bowl and cover with boiling water.
- Soak according to package instructions, about 5 to 7 minutes, until tender.
- Drain the noodles and rinse under cold water.
- In a large bowl, whisk together the soy sauce, tahini, rice wine vinegar, crushed Sichuan peppercorns, chilli flakes, and caster sugar.
- Rinse the cucumbers under cold water to remove excess salt and pat dry.
- Add the cucumbers, chopped coriander, and noodles to the dressing.
- Toss everything together until evenly coated.
- Divide into serving bowls and sprinkle with extra chilli flakes if desired.
- Serve immediately cold or at room temperature.
Notes
- Smashing the cucumber helps it absorb more dressing and flavor.
- Peanut butter can replace tahini for a nuttier sauce.
- Add tofu, shredded chicken, or edamame for extra protein.
- Soba noodles or udon noodles can replace rice noodles.
- Top with sesame seeds, peanuts, or spring onions for extra crunch.
- Reduce chilli flakes for a milder version.
- Store leftovers refrigerated for up to 2 days.
- Add a splash of water or rice vinegar before serving leftovers if the noodles dry out.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: No-Cook
- Cuisine: Chinese
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
