Rainbow hummus plate
Rustle up a speedy hummus plate that delivers four of your 5-a-day. If you want to spend even less time in the kitchen, swap homemade hummus for shop-bought
Sichuan smacked cucumber noodles
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
- 1 cucumber
- 100g rice noodles
- 2 tsp low-sodium soy sauce
- 2 tbsp tahini
- 2 tsp rice wine vinegar
- ½ tsp Sichuan peppercornscrushed and toasted
- ½ tsp chilli flakesplus extra to serve (optional)
- pinch of caster sugar
- 10g corianderroughly chopped
Nutrition: Per serving
- kcal305
- fat12g
- saturates2g
- carbs39g
- sugars3g
- fibre4g
- protein9g
- salt0.52g
Method
step 1
Using a rolling pin or heavy frying pan, lightly smack the cucumber across all sides, until splitting. Scrape out the seeds, cut into chunks and put in a sieve. Sprinkle well with salt and leave to drain by setting the sieve over a bowl.
step 2
Meanwhile, soak the rice noodles in boiling water until tender, then rinse with cold water and set aside.
step 3
Whisk together the soy sauce, tahini, rice wine vinegar, Sichuan peppercorns, chilli flakes and caster sugar in a bowl. Rinse the salted cucumbers well, then add to the dressing, along with the chopped coriander and noodles.
step 4
Mix well to combine, then divide between two bowls, sprinkling with more chilli flakes, if you like.
