Name: Noodles with Cucumbers and A Lot of Chili Crisp
Prep time: 5 min
Cook time: 5 min
Yield: 3
Ingredients: 4 Persian cucumbers (about 12 ounces total), cut into 1/4-inch rounds -; 1 teaspoon kosher salt -; 6 ounces dry ramen, rice, or soba noodles -; 3 tablespoons chili crisp, plus more to taste -; 2 tablespoons toasted sesame oil -; 1 tablespoon toasted sesame seeds -; 2 teaspoons sugar -; 1 large clove garlic, minced -

Noodles with Cucumbers and A Lot of Chili Crisp

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Noodles with Cucumbers and A Lot of Chili Crisp

1. 4 Persian cucumbers (about 12 ounces total), cut into 1/4-inch rounds -

2. 1 teaspoon kosher salt -

3. 6 ounces dry ramen, rice, or soba noodles -

4. 3 tablespoons chili crisp, plus more to taste -

5. 2 tablespoons toasted sesame oil -

6. 1 tablespoon toasted sesame seeds -

7. 2 teaspoons sugar -

8. 1 large clove garlic, minced -

How to cook deliciously - Noodles with Cucumbers and A Lot of Chili Crisp

1. Stage

Salt the cucumbers: 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.

2. Stage

Meanwhile, cook the noodles: 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.

3. Stage

Dress the cucumbers: 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.

4. Stage

Add the noodles: 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!