Spicy Cucumber Rice Noodle Salad
We continue to have never-ending-summer weather so this crunchy, refreshing salad was just perfect for lunch. Recipe came off the package of rice noodles:
Serves 3-4 (I doubled the recipe)
• 7 oz rice noodles
• 1.5 cups sliced cucumbers
• 1/2 tsp salt
• 2 tbsp sliced scallions
• 1 tbsp toasted sesame seeds
• 2 sprigs mint
(I used cilantro instead of mint, probably about 1/4 cup chopped)
• 1 tbsp gochujang
• 1 tbs grape seed oil
• 1.5 tbsp rice wine vinegar
• 1 tbsp soy sauce
1 - Cook rice noodle according to package directions. Drain noodles and rinse with cool water.
2 - Slice cucumbers after removing seeds. Toss with salt.
3 - Whisk all ingredients for sauce.
4 - Mix the sauce with the salted cucumbers and cooled noodles.
5 - Garnish with scallions and sesame seeds. (I also topped with a few toasted salted cashews)