Sichuan smacked cucumber noodles
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Ingredients
- 1 cucumber
- 100g rice noodles
- 2 tsp low-sodium soy sauce
- 2 tbsp tahini
- 2 tsp rice wine vinegar
- ½ tsp Sichuan peppercorns, crushed and toasted
- ½ tsp chilli flakes, plus extra to serve (optional)
- pinch of caster sugar
- 10g coriander, roughly chopped
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.
