Cucumber Noodle Salad

Name: Cucumber Noodle Salad
Yield: Serves 2
Cuisine: Chinese
Ingredients: 1 tbsp groundnut (peanut) oil; 1 tbsp sugar; 225 g/8 oz cucumber, peeled, halved lengthways, seeded and cut into 7.5cm/3in lengths; 115 g/4 oz bean thread (transparent) noodles; 2 tsp finely chopped fresh root ginger; 3 tbsp finely chopped spring onions; 3 tbsp light soy sauce; 2 tbsp Chinese white rice vinegar or cider vinegar; 2 tsp Chilli oil (See Tip)

Preparation info

Serves
2

Difficulty
Easy

Appears in

Ken Hom Cooks Noodles & Rice

By Ken Hom

Published 1998

About

Ingredients

115 g/4 oz bean thread (transparent) noodles
225 g/8

Asia
China
Starter
Pasta
Vegan

Method

Soak the noodles in a large bowl of very hot water for 15 minutes. Drain and immerse in cold water, then drain thoroughly in a colander. Using scissors or a knife, cut the noodles into 7.5cm/3in lengths.
In a large bowl, combine the dressing ingredients, then add the cucumber and noodles. Mix thoroughly. Transfer the salad to a serving plate and serve immediate