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Cucumber & Sesame Noodle Salad

Quick to make, this refreshing salad is perfect for summer with cucumber, spring onion, coriander leaf and noodles in a sesame and soy dressing flavoured with garlic and ginger.

For a larger meal, top with cooked chicken, pork or prawns, smoked mackerel or salmon, egg, peanuts or fried tofu.

Course Main Course, Salad, Lunch, Light Meal
Cuisine Chinese, Japanese, Vegetarian, Vegan, plant-based, World
Keyword quick
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2
Author Moorlands Eater

Ingredients

  • 120-160 g dried noodles e.g. egg, rice, or soba noodles
  • 2 tsp sesame or any other oil
  • 1 large cucumber
  • 1 large pinch salt
  • 80 g spring onion approx 2-3 large
  • 3 big handfuls coriander leaves stems removed, leaves left whole

For the dressing

  • 2 cloves garlic peeled
  • 5-8 g ginger root weight after peeling
  • 2 tbsp sesame oil
  • 2 tbsp tahini
  • 2 tbsp rice vinegar
  • 1 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 2 tsp sweetener e.g. sugar, honey, maple syrup
  • 1-2 tsp dried chilli flakes hot or mild according to taste, plus extra for sprinkling
  • ΒΌ tsp black pepper
  • 2 level tbsp toasted sesame seeds plus extra for sprinkling
  • 1-2 tbsp cold water see Instructions

Instructions

  1. Cook the noodles

    Cook the noodles according to the packet instructions then drain in a colander or sieve.

    Hold under a running cold tap, tossing the noodles around until completely cold. Shake well to dry off.

    Toss with the 2 tsp of sesame or other oil then transfer to a large bowl and set aside.

    Rinse out the colander or sieve.

    Noodles can be cooked up to a day in advance and stored in the fridge.

  2. Prepare the cucumber and spring onions

    Top and tail the cucumber then cut it into long, thin shreds, ideally using a julienne peeler or spiralizer. Alternatively, use a knife to cut it into matchsticks.

    When you get to the seeds at the centre: stop and cut these into small cubes (if the centre is very soft and wet then discard it).

    Put the prepared cucumber into the rinsed-out colander or sieve then sprinkle with the salt. Briefly toss then set aside over a bowl or jug to drain.

    Slice the spring onions very finely and set aside.

  3. Make the dressing

    Finely grate the garlic and ginger into a bowl or jug.

    Whisk in the rest of the dressing ingredients BUT only ONE tablespoon of the cold water.

    If the dressing if very thick (brands of tahini vary in stiffness) whisk in more cold water until you have a pourable consistency.

    Taste, then add more chilli, sweetener or a little salt if you think it needs it.

    Dressing can be made up to a day in advance and stored in the fridge.

  4. Over the sink, gently squeeze the cucumber between your hands to release more of the water then add it to the noodles.

    Add to the bowl most of the spring onion and coriander leaf, reserving some for a garnish.

    Toss everything together well.

    Add most of the dressing and toss again.

  5. Divide the noodle salad between two bowls or plates then garnish with the reserved spring onion and coriander.

    Drizzle over the remaining dressing, sprinkle over the extra toasted sesame seeds and chilli flakes, then serve immediately.