Chef Lucas Sin’s Cold Sesame Noodles, Smashed Cucumber Salad

Ingredients

• 8 oz Thin Wheat Noodles (dry, break before cooking)
• 2 tbsp Sesame Oil (to toss noodles, toasted flavor)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Honey (or Korean marmalade as alternative)
• 1 tbsp Ponzu Sauce (citrus‑soy sauce)
• 1 tbsp Rice Vinegar (mild acidity)
• 1 tsp Fresh Ginger (peeled and grated)
• 1 clove Garlic (minced)
• 1 tsp Toasted Sesame Seeds (for garnish)
• 0.5 cup Cooked Chicken Breast (shredded; rotisserie chicken works well)
• 1 sheet Nori Seaweed (shredded)
• 2 stalks Green Onions (thinly sliced)
• 2 large Eggs (for thin omelette, sliced like noodles)
• 2 medium Cucumbers (seeded and smashed)
• 1 tsp Salt (to draw out water from cucumbers)
• 1 tbsp Rice Vinegar (for cucumber dressing)
• 1 tsp Sugar (balances acidity)
• 1 tsp Sesame Oil (for cucumber dressing)
• 1 tsp Soy Sauce (adds umami to cucumber salad)
• 0.5 tsp Chili Flakes (optional heat)
• 1 tsp Toasted Sesame Seeds (garnish for cucumber salad)
• 1 clove Garlic (minced for cucumber dressing)
• 0.5 tsp Fresh Ginger (grated for cucumber dressing)

Instructions

1. Make Noodle Dressing

   In a small bowl whisk together honey, soy sauce, ponzu, rice vinegar, grated ginger, and minced garlic until smooth.

   Time: PT5M

2. Cook the Noodles

   Bring a large pot of water to a rolling boil, add the noodles and cook according to package directions (usually 6‑8 minutes) until al dente.

   Time: PT8M

   Temperature: 212°F

3. Cool and Oil the Noodles

   Drain the noodles in a colander, return to the pot, drizzle with sesame oil and toss to coat. Set aside to cool slightly.

   Time: PT2M

4. Prepare Thin Egg Strips

   Beat the two eggs lightly, pour into a hot non‑stick skillet, spread thinly to make a crepe‑like omelette. Once set, roll the omelette and slice into thin strips resembling noodles.

   Time: PT4M

   Temperature: 350°F

5. Assemble the Chilled Noodle Salad

   In a large mixing bowl combine the oiled noodles, prepared dressing, sliced egg strips, shredded chicken, shredded nori, sliced green onions, and toasted sesame seeds. Toss gently until everything is evenly coated.

   Time: PT3M

6. Smash the Cucumbers

   Trim the ends off the cucumbers, cut them in half lengthwise, scoop out the central seeds (optional), then place each half on a cutting board and smash with the flat side of a cleaver until broken into irregular chunks.

   Time: PT5M

7. Make Cucumber Dressing

   In a small bowl whisk together rice vinegar, sugar, soy sauce, sesame oil, minced garlic, grated ginger, and chili flakes until sugar dissolves.

   Time: PT2M

8. Toss the Smash Cucumber Salad

   Drain any liquid released from the smashed cucumbers, then toss the cucumber pieces with the dressing. Sprinkle with additional toasted sesame seeds and a pinch of salt if needed.

   Time: PT2M

9. Final Plating

   Divide the chilled noodle salad and smash cucumber salad into serving bowls. Garnish the noodle salad with extra green onion and a drizzle of sesame oil if desired.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

3 g