- Fresh & Cool
- Sides
- Vegetarian
- Prep 15 min
- Cook 5 min
- Serves 2
Cold noodles, crisp cucumber and a nutty sesame dressing. It is what we cook when the kitchen is too warm for anything else, and it is even better an hour later.
Ingredients
Noodles
- 200 g soba or thin wheat noodles
- 1 cucumber, halved lengthways and thinly sliced
- 1 pinch of salt
Dressing
- 2 tbsp tahini
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp toasted sesame oil
- 1 small garlic clove, finely grated
- 2 to 3 tbsp cold water
To finish
- 1 tbsp toasted sesame seeds
- 2 spring onions, sliced
- 1 red chili, sliced (optional)
Method
- Toss the cucumber with a pinch of salt and leave for 5 minutes, then drain off the liquid.
- Cook the noodles according to the packet. Drain and rinse under cold running water until completely cool.
- Whisk the tahini, soy sauce, vinegar, honey, sesame oil and garlic with the cold water until smooth and pourable.
- Toss the noodles with most of the dressing and divide between two bowls.
- Top with the cucumber, sesame seeds, spring onions and chili. Serve with the rest of the dressing on the side.
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