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Ingredients

Method

  • STEP 1

    Using a rolling pin or heavy frying pan, lightly smack the cucumber across all sides, until splitting. Scrape out the seeds, cut into chunks and put in a sieve. Sprinkle well with salt and leave to drain by setting the sieve over a bowl.

  • STEP 2

    Meanwhile, soak the rice noodles in boiling water until tender, then rinse with cold water and set aside.

  • STEP 3

    Whisk together the soy sauce, tahini, rice wine vinegar, Sichuan peppercorns, chilli flakes and caster sugar in a bowl. Rinse the salted cucumbers well, then add to the dressing, along with the chopped coriander and noodles.

  • STEP 4

    Mix well to combine, then divide between two bowls, sprinkling with more chilli flakes, if you like.

Recipe from Good Food magazine, July 2024

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A star rating of 4.5 out of 5.2 ratings
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