Imported from the web

Cold Sesame Noodles With Smashed Cucumbers

Name: Cold Sesame Noodles With Smashed Cucumbers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 4 Persian cucumbers (Trimmed); 0.5 tsp Salt (For salting the cucumbers; additional salt for the pasta water and seasoning as needed); Black pepper (To taste); 8 oz Medium-thick dried rice noodles (Pad Thai-style); 3 tbsp Tahini; 1 tbsp Soy sauce; 1 tbsp Rice vinegar; 1 clove Garlic (Finely grated); 2 tbsp Water (Plus more as needed to thin the dressing); 1 package Baked tofu (The package may weigh 7 to 8 ounces; slice into ½-inch batons); 2 tsp Toasted sesame or chile oil (Use either toasted sesame oil or chile oil); 1 large handful Fresh cilantro (Leaves and tender stems, roughly chopped)

Recipe by Hetty Lui McKinnon

Imported by Niki Su on SeeMeCook

Thick, silky pad Thai-style rice noodles are tossed with crunchy smashed cucumbers, baked tofu, cilantro, and a creamy tahini dressing. Soy sauce adds savoriness, rice vinegar adds brightness, and toasted sesame or chile oil provides a flavorful finish.

4 servings30 minEast Asian

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Ingredients

4 Persian cucumbers (Trimmed)
0.5 tsp Salt (For salting the cucumbers; additional salt for the pasta water and seasoning as needed)
Black pepper (To taste)
8 oz Medium-thick dried rice noodles (Pad Thai-style)
3 tbsp Tahini
1 tbsp Soy sauce
1 tbsp Rice vinegar
1 clove Garlic (Finely grated)
2 tbsp Water (Plus more as needed to thin the dressing)
1 package Baked tofu (The package may weigh 7 to 8 ounces; slice into ½-inch batons)
2 tsp Toasted sesame or chile oil (Use either toasted sesame oil or chile oil)
1 large handful Fresh cilantro (Leaves and tender stems, roughly chopped)

Steps

1
Prepare the cucumbers by cutting them in half lengthwise. Place them cut-side down on a cutting board.
2
Using the flat side of a chef’s knife or a rolling pin, smack the cucumbers until they break apart. Tear or cut any larger pieces into bite-size pieces as needed.
3
Place the smashed cucumbers in a colander set in the sink and sprinkle them with ½ teaspoon salt. Let them sit for 10 minutes to draw out excess moisture while preserving their crunch.
4
Meanwhile, bring a large pot of salted water to a boil.
5
Add the rice noodles to the boiling water and stir to prevent them from sticking together. Cook according to the package instructions.
6
In a large bowl, add the tahini, soy sauce, rice vinegar, and finely grated garlic.
7
Add 2 tablespoons water to the bowl and whisk until the dressing is smooth. It should be thick but loose enough to coat the noodles without becoming gluggy; whisk in more water as needed to thin it slightly.
8
Give the salted cucumbers a quick squeeze to remove excess moisture.
9
Add the cucumbers, cooked noodles, sliced tofu, and chopped cilantro to the tahini dressing.
10
Using tongs or your hands, toss everything together until the noodles and vegetables are evenly coated.
11
Taste and season with additional salt and black pepper as needed.
12
Drizzle in the toasted sesame or chile oil and toss again to distribute it throughout the salad.
13
Serve at room temperature.

Notes

The dish travels well for picnics, potlucks, or desk lunches and may be served at room temperature. The source does not specify the noodle cooking time beyond following the package instructions.