Try these Smashed Cucumber Noodles

Ingredients

• 2 medium Cucumber (English cucumber, sliced lengthwise then smashed)
• 100 g Rice Vermicelli Noodles (Thin rice noodles, soaked in warm water until soft)
• 2 tbsp Tahini (Smooth, well‑stirred)
• 2 tbsp Soy Sauce (Low‑sodium preferred)
• 1 tbsp Rice Wine Vinegar (Chinese rice vinegar)
• 1 tsp Sichuan Peppercorns (Toasted lightly until fragrant)
• 2 tbsp Fresh Coriander (Chopped)
• 1 tbsp Crispy Chili Oil (For topping; store‑bought or homemade)
• 1 tsp Sugar (Balances acidity)
• ¼ tsp Salt (Adjust to taste)

Instructions

1. Smash the Cucumbers

   Slice each cucumber lengthwise, then place the halves on a cutting board and gently smash them with a rolling pin or the flat side of a heavy skillet until broken into bite‑size pieces.

   Time: PT5M

2. Toast the Sichuan Peppercorns

   Heat a dry skillet over medium heat, add the Sichuan peppercorns, and toast for 1‑2 minutes, shaking the pan frequently, until fragrant.

   Time: PT2M

3. Make the Dressing

   In a mixing bowl whisk together tahini, soy sauce, rice wine vinegar, toasted peppercorns, sugar, and salt until smooth. If the dressing is too thick, add a splash of water.

   Time: PT5M

4. Soak the Rice Noodles

   Place the rice vermicelli in a bowl of warm water and let soak for 8‑10 minutes until softened. Drain in a colander and rinse briefly with cold water.

   Time: PT10M

5. Combine the Salad

   In a large bowl combine the smashed cucumbers, drained noodles, and chopped coriander. Pour the dressing over and toss gently to coat everything evenly.

   Time: PT5M

6. Finish with Chili Oil

   Drizzle the crispy chili oil over the top of the salad just before serving for a burst of heat and texture.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

35g

Fat

12g

Fiber

4g