Smashed cucumber and rice noodle salad
An easy and quick weeknight dinner recipe. This Asian style cucumber and rice noodle salad is light and refreshing. To make it more substantial, add your favourite protein, such as roasted crispy pork belly, or crispy tofu.
Ingredients
- ½ packet Trident Rice stick noodles
- 2 short cucumbers or 1 telegraph cucumber
- a handful of coriander roughly chopped.
For the dressing
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 ½ tbsp rice vinegar
- 2 tsp sugar
- 1 tsp salt
- 2 cloves garlic finely chopped
- 1 red chilli deseeded and finely chopped.
to garnish
- 2 tsp sesame seeds toasted
- extra fresh red chilli optional
Instructions
- Cook the rice noodles according to the packet instructions. Rinse and cool.
- Mix all the dressing ingredients. Stir well until the sugar and salt are completely dissolved.
- Cut a cucumber lengthwise and place one half cut side down on a cutting board. Lay a large knife flat against it and smash lightly with your other hand. The cucumber should crack open. Slice it at a 45-degree angle into bite-sized pieces. Repeat with the other half.
- In a large bowl, toss the cucumber and the noodles with the dressing. Add coriander and mix well. Serve on a platter, garnished with sesame seeds and some extra red chilli.
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