Cold Cucumber–Chile Noodles

While eating in Brooklyn, I found a new dish I enjoyed called A-1, but I made my own version of Cold Cucumber–Chile Noodles. My recipe calls for 1 pound of flat noodles, 2 English cucumbers, 2 green onions, sesame oil, sesame seeds, salt, Chile oil. Cook the noodles in salt water and cut the cucumbers into ribbons. Mixed the cooked noodles, cucumbers and the rest of the ingredients together. Finally, drizzle the finished product with the Chile oil.

Key Takeaways:

  • “The dish is simple for its minimal trend and really the simplicity of its ingredients like green onions with spice, sesame, salt, and refreshing crunchy cucumber”
  • “Drain the noodles, rinse under cool water, and place in a large bowl. Toss with the cucumber ribbons, green onions, sesame oil, sesame seeds”
  • “you can also toss the noodles in only the sesame oil, salt, and sesame seeds, leaving the cucumber ribbons and green onions to place on top of the noodles in each serving”

“Bring a large pot of salted water to a boil. If your rice noodles already contain salt, do not add salt to the water. Cook the noodles until al dente, approximately 6 minutes.”

Read more: http://www.vegkitchen.com/recipes/cold-cucumber-chile-noodles/

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