Noodles with cucumber

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Noodles with cucumber
Noodles with cucumber
Servings:4 as side dishes, 2 as a main course
Calories per serving:613
Ready in:10 minutes
Prep. time:5 minutes
Cook time:5 minutes
Difficulty:Easy
Recipe author:Chef
First published:24th October 2012
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This unusual cold Chinese noodle recipe, that is based on a recipe from Ken Hom's 'Taste of China, will help you use up a glut of cucumbers and also be another contender for your Gent night recipes.


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Ingredients

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Dressing

To serve

Method

  1. Cook the noodles as instructed, refresh under cold water, rinse and drain then toss in the sesame oil
  2. Peel the cucumbers, cut into 4 length-ways and run your knife down the 'triangle' to remove and discard the seeds.
  3. Cut into thin slices (food processor is your friend here)
  4. Blanche the bean sprouts in boiling water for 1 minute then rinse and drain in cold water
  5. Mix the dressing ingredients well, add the noodles and cucumbers and toss in the dressing
  6. Sprinkle with sugar and sesame seeds and serve immediately

Chef's note

If using Very lazy ginger or the homemade version of the same thing, use the vinegar from that instead of white wine vinegar.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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