Sesame noodles are a Chinese takeout classic, but in the recipe below, ribbons of cucumber stand in for the noodles. The result is a gluten-free dish that's light and full of flavor.
The secret to making sure these noodles are tasty (and not watery) is in properly draining the cucumber. Allow time to let the cucumber give off all its excess water before tossing it with the dressing. You can make the dressing in advance, but don't toss it with the cucumber until you're ready to serve. This will ensure that the salad is fresh and crunchy.
Vegetarian Sesame Cucumber Noodles
4
20 minutes
0 minutes
20 minutes
4 cucumbers
3 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon black rice vinegar
1 tablespoon chopped pickled ginger
1 teaspoon Korean chili paste
1 teaspoon mirin
1 scallion, thinly sliced
1 tablespoon black sesame seeds
1 tablespoon toasted sesame seeds
salt
Halve the cucumbers lengthwise and use a small spoon to scrape out the seeds.
Use a vegetable peeler or mandolin to cut the cucumber halves into long ribbons.
Place the cucumber ribbons in a colander, and season with salt. Toss well to coat. Place over a bowl to allow the ribbons to drain for 15 minutes.
Combine the sesame oil, soy sauce, vinegar, ginger, chili paste and mirin.
Press down on the cucumber ribbons slightly to ensure any excess liquid has been removed, and pat with a paper towel to remove any excess salt.
Toss with the dressing, scallion and sesame seeds. Serve cold.