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

Ingredient Substitutions

• Instead of Thin Wheat Noodles: Rice noodles, Soba noodles
• Instead of Sesame Oil: Vegetable oil
• Instead of Soy Sauce: Tamari
• Instead of Honey: Maple syrup, Korean marmalade
• Instead of Ponzu Sauce: Citrus soy sauce, extra lemon juice + soy sauce
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of Fresh Ginger: Ground ginger (1/4 tsp)
• Instead of Garlic: Garlic powder (1/8 tsp)
• Instead of Toasted Sesame Seeds: Toasted pumpkin seeds
• Instead of Cooked Chicken Breast: Tofu cubes, shrimp
• Instead of Nori Seaweed: Dried seaweed flakes
• Instead of Green Onions: Chives
• Instead of Eggs: Egg whites only
• Instead of Cucumbers: Zucchini (for less water)
• Instead of Salt: Kosher salt
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of Sugar: Honey (½ tsp)
• Instead of Sesame Oil: Vegetable oil
• Instead of Soy Sauce: Tamari
• Instead of Chili Flakes: Sriracha (few drops)
• Instead of Toasted Sesame Seeds: Toasted pumpkin seeds
• Instead of Garlic: Garlic powder (1/8 tsp)
• Instead of Fresh Ginger: Ground ginger (¼ tsp)

Equipment Needed

• Large Pot
• Colander
• Mixing Bowl
• Whisk (optional)
• Chef's Knife
• Cutting Board
• Microplane Grater (optional)
• Non-Stick Skillet
• Spatula
• Serving Bowl
• Small Bowl

Critical Steps — Do Not Skip

• Cooking noodles to al dente without over‑cooking
• Emulsifying the honey‑ginger‑ponzu dressing
• Smashing cucumbers evenly without turning them into mush
• Rolling and slicing the egg into thin noodle‑like strips

Chef Tips from the Video

• Toast sesame seeds in a dry skillet for 1‑2 minutes to enhance aroma.
• Add a drizzle of chili oil to the noodle salad for an extra layer of heat.
• If you prefer extra crunch, reserve a few thin cucumber slices and add them raw on top just before serving.

Troubleshooting

Storage

Refrigerator: Store each salad in airtight containers for up to 2 days. Keep dressings separate if storing longer.

Freezer: Not recommended; texture of noodles and cucumbers will degrade.

Room temperature: Serve within 2 hours of preparation; keep chilled if outdoors.

Make-Ahead Tips

• Prepare the honey‑ginger‑ponzu dressing a day ahead and refrigerate.
• Cook and oil the noodles, then store them in the fridge; add dressing just before serving.
• Make the cucumber dressing in advance; keep it separate and toss with cucumbers right before serving.

Frequently Asked Questions