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Sichuan smacked cucumber noodles

Two servings of sichuan smacked cucumber noodles

Sichuan smacked cucumber noodles

Name: Sichuan smacked cucumber noodles
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 cucumber; 100g rice noodles; 2 tsp low-sodium soy sauce; 2 tbsp tahini; 2 tsp rice wine vinegar; ½ tsp Sichuan peppercorns crushed and toasted; ½ tsp chilli flakes plus extra to serve (optional); pinch of caster sugar; 10g coriander roughly chopped

Helena Busiakiewicz

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Serves 2

Easy

Prep: 15 mins

No cook

A star rating of 3.4 out of 5.11 ratingsRate

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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

Dairy-free

Egg-free

Healthy

Low calorie

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 cucumber
100g rice noodles
2 tsp low-sodium soy sauce
2 tbsp tahini
2 tsp rice wine vinegar
½ tsp Sichuan peppercorns

crushed and toasted
½ tsp chilli flakes

plus extra to serve (optional)
pinch of caster sugar
10g coriander

roughly chopped

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Nutrition: Per serving

kcal305
fat12g
saturates2g
carbs39g
sugars3g
fibre4g
protein9g
salt0.52g

Method

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.

Recipe from Good Food magazine, July 2024

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A star rating of 3.4 out of 5.11 ratings

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