Sesame and Cucumber Noodles

Cold, slippery noodles coated in a creamy sesame sauce. The fresh cucumber provides an immediate crunch that cuts through the depth of soy sauce and minced garlic.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 429
• Protein: 13 g
• Carbs: 62 g
• Fat: 15 g

Ingredients

• 300 g Chinese wheat noodles ( dry )
• 1 piece Cucumber ( julienned )
• 3 tbsp Tahini
• 2 tbsp soy sauce
• 1 tbsp Rice vinegar
• 1 tsp White sugar
• 2 piece Garlic ( finely minced )
• 1 tbsp Sesame oil
• 1 tbsp Sesame seed ( toasted )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tsp chili oil optional
• 1 tbsp Chinkiang black vinegar

Instructions

1. Cooking the noodles

   Plunge the noodles into boiling water. They should be flexible but still have a slight bite. Drain and rinse immediately with very cold water to stop the cooking and remove excess starch.

2. Cutting the cucumber

   Cut the cucumber into fine julienne (matchstick-sized sticks). Keep the skin for crunch and the green color that should stand out on the plate.

3. Preparing the sauce

   In a bowl, thin the tahini with the soy sauce, rice vinegar, Chinese black vinegar, sugar, and minced garlic. Mix until the sauce is smooth and coats the back of a spoon. If it's too thick, add a tablespoon of water.

4. Assembly

   Mix the noodles with the sauce to coat them well. Add the cucumber, sliced green onion, sesame seeds, and a dash of chili oil for extra depth.

Chef's tips

• Rinse the noodles until the water runs clear to prevent them from sticking.
• If the tahini is too bitter, balance it with an extra pinch of sugar.
• Serve chilled, but don't mix the noodles and sauce too far in advance as the noodles will absorb the sauce.

Storage

Can be kept for 24 hours in the refrigerator. The noodles may harden slightly when cold.