lunch · vegetarian · vegan · dairy-free
Chili crisp and cucumber cold noodles
Cool cucumber and spring onion against a spoonful of crunchy, spicy chili crisp.
- Time
- 25min
- Steps
- 3
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook the noodles following the package directions. Drain, rinse under cold water and shake off the excess.
-
2
Whisk the soy sauce, rice vinegar and sesame oil together.
-
3
Toss the noodles with the dressing just before serving, then top with the cucumber, spring onions and chili crisp.
