Cold Cucumber Chile Noodles
Ingredients
- 1 lb thick, flat rice noodles
- 2 English cucumbers
- 2 green onions, white and green parts finely sliced diagonally
- 2 tbsps toasted sesame oil
- 1/4-1/2 tsp sea salt
- 4 tbsps chile oil
Instructions
- Bring a large pot of salted water to a boil. If your rice noodles already contain salt, do not add salt to the water. Cook the noodles until al dente, approximately 6 minutes.
- Meanwhile, cut the cucumber into ribbons using a vegetable peeler or slice very thin using a mandolin.
- Drain the noodles, rinse under cool water, and place in a large bowl. Toss with the cucumber ribbons, green onions, sesame oil, sesame seeds (reserving 1 teaspoon for garnish), and 1⁄4 teaspoon of the salt (more to taste, if necessary). Divide among serving plates.
- Drizzle each portion with 1 tablespoon of the chile oil (or use more sesame oil if you don’t want spice) and garnish with the remaining sesameseeds. You can also toss the noodles in only the sesame oil, salt, and sesame seeds, leaving the cucumber ribbons and green onions to place on top of the noodles in each serving. I think this looks prettier!
Notes
"I tend to add megaflavor to everything I cook, but in this dish I embrace the minimalist trend and really like the simplicity of green onions with spice, sesame, salt, and refreshing crunchy cucumber. It was inspired by something I ate a couple of years ago at Xi’an Famous Foods in Brooklyn. A friend claimed this menu item, known as A-1, was her favorite thing ever, which I mistook for hyperbole. But I was curious. Well, after ordering it and taking one bite, I was in love and certainly wasn’t prepared for a long-distance relationship with this noodle dish so I made my own version!" - Lauren Toyota, in Hot for Food Vegan Comfort Classics
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