Cold Noodle Salad Recipe
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.8 out of 5 stars
(5)
Ingredients
6 servings
- 2 cups thin-skinned cucumbers, sliced thin
- 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
- 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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Preparation
Step 1
Salt the cucumbers in a colander. Set aside to drain for 15 minutes.
Step 2
Cook the noodles according to the package, and add salt to the boiling pot of water if desired. Drain in a colander and rinse with cold water.
Step 3
In a large bowl mix together the rice vinegar, sesame oil, soy sauce, sugar and ginger. Add green onions and salted cucumbers.
Step 4
Add the cooled noodles to the bowl and toss to fully coat with the dressing. Arrange in a serving dish, a shallow bowl works great, spoon the chili crisp over the top just before serving. Scatter torn mint leaves and sprinkle with sesame seeds or peanuts.
Step 5
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