Tahini Noodles with Smacked Cucumbers
Ingredients:
FOR THE CUCUMBERS:
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2 Cucumbers
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2 Large Cloves of Garlic
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2 Red Chillies
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2 Tbsp Soy Sauce
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1 Tbsp Chinese Black Vinegar or Rice Vinegar
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2 Tsp Toasted Sesame Oil
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2 Tsp Sugar
FOR THE NOODLES:
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2 Cloves of Garlic
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100g Tahini
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4 Tbsp Soy Sauce
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2 Tbsp Toasted Sesame Oil
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2 Tbsp Chinese Black Vinegar or Rice Vinegar
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2 Tbsp Sugar
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2 Tbsp Toasted Sesame Seeds
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1 Tbsp Chilli Oil
Directions:
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Trim the ends of the cucumbers. Using the flat blade of your knife or a rolling pin, gently smack the cucumbers until they split then slice into small chunks.
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Transfer to a sieve placed over a bowl. Sprinkle with salt and toss well to coat. Leave to sit for 10 minutes to release some of the cucumber water.
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Meanwhile, mince the garlic and red chilli.
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Transfer to a mixing bowl and add the soy sauce, black vinegar, toasted sesame oil and sugar.
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Add the cucumbers, toss well to coat and set aside.
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For the Noodles: Mince the garlic. Place the tahini in a large mixing bowl with the garlic, soy sauce, black vinegar, toasted sesame oil, sugar, toasted sesame seeds, chilli oil and 50ml water. Whisk until smooth.
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Bring a large pot of water to the boil. Season with salt, add the soba noodles and cook according to the packet instructions.
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Drain, rinse with cold water and drain again.
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Add the noodles to the tahini sauce, along with the smacked cucumbers, juices included. Toss to combine, ensuring the noodles are saucy and well-coated.
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Transfer to a large plate, top with more sesame seeds then tuck in and enjoy.
I can’t be trusted to smack the cucumbers to anything less than smithereens