Name: Cold Noodle Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 cups thin-skinned cucumbers, sliced thin; ¼ teaspoon salt; 8 ounces ramen noodles, spaghetti noodles, soba noodles, rice noodles; 2 tablespoons rice vinegar; 2 tablespoons sesame oil; 2 tablespoons lite soy sauce, Braggs, coconut aminos, or smoked shoyu; 2 teaspoons sugar or maple syrup (add more if you like it sweeter); 2 teaspoons finely grated ginger (more to taste); a pinch of white pepper; 3 green onions, finely chopped; Salt and pepper to taste; 3 tablespoons chili crisp, more to taste – store-bought (Trader Joes) or make your own; 1/2 cup fresh mint (or a mix with basil and cilantro); Garnish with toasted sesame seeds or crushed peanuts.

Description

Easy to make and loaded with delicious Asian flavor, this cold noodle salad with cucumber and chili crisp satisfies all our spicy umami cravings in one delicious bite! Vegan, gluten-free adaptable, video.

Ingredients

Units Scale

2 cups thin-skinned cucumbers, sliced thin
1/4 teaspoon salt
8 ounces ramen noodles, spaghetti noodles, soba noodles, rice noodles
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons lite soy sauce, Braggs, coconut aminos, or smoked shoyu
2 teaspoons sugar or maple syrup (add more if you like it sweeter)
2 teaspoons finely grated ginger (more to taste)
a pinch of white pepper
3 green onions, finely chopped
Salt and pepper to taste
3 tablespoons chili crisp, more to taste - store-bought (Trader Joes) or make your own
1/2 cup fresh mint (or a mix with basil and cilantro)
Garnish with toasted sesame seeds or crushed peanuts.

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Instructions

Cucumbers. Slice and salt the cucumbers in a colander or strainer, tossing to mix. Set aside to drain for 15 minutes.
Noodles. Cook the noodles according to the package directions, and add salt to the boiling pot of water if desired. Drain in a colander and rinse with cold water.
Dressing. In a large bowl mix together the rice vinegar, sesame oil, soy sauce, sugar and ginger. Add green onions and drained, salted cucumbers.
Combine. Add the cooled noodles to the bowl and toss to fully coat with the dressing. Season with salt and pepper to taste.
Serve. Pour this onto a serving dish (or a wide, shallow bowl), letting the excess dressing drip onto the noodles. Spoon the chili crisp, torn mint leaves, sesame seeds, or peanuts over top right before serving.

Notes

Feel free to serve with protein, crispy tofu, tempeh, salmon, shrimp or chicken.

Add veggies if desired- grated carrots, shredded cabbage, chopped red bell peppers or other vegetables that are in season.

Store leftovers in an airtight container in the fridge and enjoy within 2 days, topped with fresh chili crunch.

Nutrition

Serving Size: 1 1 /4 cup
Calories: 307
Sugar: 6.4 g
Sodium: 225 mg
Fat: 7.9 g
Saturated Fat: 1.2 g
Carbohydrates: 50.4 g
Fiber: 2.7 g
Protein: 8.9 g
Cholesterol: 0 mg