Cucumber Sesame Noodles

Cold noodles and crunchy cucumber make a calm, savory lunch on warm days. The dressing should be loose enough to coat every strand.

Ingredients

• 200 g wheat noodles
• 1 large cucumber, finely sliced
• 3 tablespoons tahini
• 1 1/2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 2 to 4 tablespoons cold water
• Scallions, sesame seeds, and chili crisp

Method

1. Cook noodles according to the packet. Drain, rinse under cold water, and shake dry.
2. Whisk tahini, soy, vinegar, sesame oil, honey, and water into a smooth, pourable dressing.
3. Toss noodles with most of the cucumber and dressing. Taste and add more soy or vinegar if needed.
4. Divide between bowls and top with scallions, sesame, chili crisp, and remaining cucumber.

Serve it with

Add shredded chicken or crispy tofu when you want a fuller meal.