Cold Tahini Noodle Salad with Smacked Cucumber
Equipment
Ingredients
Smacked Cucumber Salad
cucumber (sliced)
1 piece
spring onion (sliced)
3 sprig
sesame seeds (toasted)
3 tbsp
garlic (minced)
1 clove
lemon (juiced)
0.5 piece
rice vinegar
2 tsp
soy sauce
1 tbsp
sesame oil
1 tbsp
gochugaru flakes
1.5 tbsp
sugar
1 pinch
msg
1 pinch
Tahini Noodles
rice vermicelli
150 g
garlic (minced)
1 clove
ginger (minced)
2.5 cm
tahini
3 tbsp
soy sauce
2 tbsp
rice vinegar
1 tbsp
sesame oil
1 tbsp
Instructions
Prepare cucumber salad
Smack the cucumber and chop it up randomly. Add to a bowl with the dressing ingredients.
Cook the noodles
Cook rice vermicelli according to package instructions. Rinse under cold water and place in a bowl of icy water.
Make tahini sauce
Mince garlic and ginger in a bowl. Add tahini, rice vinegar, sesame oil and soy sauce. Mix well and loosen with cold water until pourable consistency.
Assemble the salad
Drain and squeeze excess water from noodles. Mix them into the tahini sauce. Serve on a plate topped with the smacked cucumber salad.
Original recipe
Storage
Best consumed immediately. If storing, keep components separate and assemble before serving.
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