Sichuan smacked cucumber noodles
Use up surplus homegrown cucumbers with this rice noodle dish. It makes an excellent lunchbox option and you can tailor it to make it less spicy, if you like
- Preparation:
- Total:
- Serves: 2 persons
Ingredients
- 1cucumber
- 100g rice noodles
- 2tsp low-sodium soy sauce
- 2tbsp tahini
- 2tsp rice wine vinegar
- ½tsp Sichuan peppercorns , crushed and toasted
- ½tsp chilli flakes , plus extra to serve (optional)
- pinch of caster sugar
- 10g coriander , roughly chopped
Instructions
Step 1
Using a rolling pin or heavy frying pan, lightly smack the cucumber across all sides, until splitting. Scrape out the seeds, cut into chunks and put in a sieve. Sprinkle well with salt and leave to drain by setting the sieve over a bowl.Step 2
Meanwhile, soak the rice noodles in boiling water until tender, then rinse with cold water and set aside.Step 3
Whisk together the soy sauce, tahini, rice wine vinegar, Sichuan peppercorns, chilli flakes and caster sugar in a bowl. Rinse the salted cucumbers well, then add to the dressing, along with the chopped coriander and noodles.Step 4
Mix well to combine, then divide between two bowls, sprinkling with more chilli flakes, if you like.