Noodles with Cucumbers and A Lot of Chili Crisp
Ingredients
- 12 ounce cucumbers
- 1 teaspoon kosher salt
- 6 ounces soba noodles
- 3 tablespoons chili crisp
- 2 tablespoons toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 2 teaspoons sugar
- 1 clove garlic
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Instructions
- Place the cucumbers in a colander set over a large bowl or in the sink, and sprinkle in the salt. Toss to combine and let sit for at least 15 minutes. The salt will draw out moisture from the cucumbers.,You can make this recipe in about 15 minutes if you rest the cucumbers during the time it takes to cook the noodles and make the dressing.
- Set a medium pot with water over high heat. Once it comes up to a boil, cook the noodles until al dente following package instructions. Drain them into a colander placed in the sink and rinse with cold running water until cool to the touch. Leave them in the sink to drain well.,Simply Recipes / Alison Bickel,Simply Recipes / Alison Bickel
- Tap the colander with the cucumbers inside the sink to drain as much liquid as possible. Discard the drained water in the bowl, if you used one, and rinse it out. Transfer the cucumbers to the bowl.,Add the chili crisp, sesame oil, sesame seeds, sugar, and garlic. Toss well to evenly coat the cucumbers with the dressing.,Simply Recipes / Alison Bickel,Simply Recipes / Alison Bickel
- Add the drained noodles and toss to combine. Taste and add more chili crisp, sesame oil, or sugar, if you’d like. Enjoy! These noodles are delicious served at room temperature or cold.,Cover and refrigerate leftovers for up to 2 days. The cucumbers will release more water as they sit and that’s okay. Toss the noodles to reincorporate the dressing before serving.,Did you love the recipe? Leave us stars below!,Simply Recipes / Alison Bickel
Source
Original recipe: View Original