Sort ingredients
mskit
QR Code
Listen
Pdf
Begin by peeling the cucumber skin in a zebra-like pattern, alternating between leaving strips of peel on and peel off.
Slice the cucumber in half lengthwise and gently scrape the seeds out using a small spoon, then discard them.
Thinly slice the cucumber, aiming for ⅛ inch thick, using either a mandolin or your knife skills. Place them in a bowl, sprinkle 1 tsp salt on top, mix well, and let sit for 15-20 minutes.
Afterward, use your hands to firmly squeeze out any extra liquid from the cucumbers (this will create that crunchy texture).
Next, remove the excess liquid from the bowl or use a colander/strainer.
Prepare the vinegar dressing by mixing the white vinegar, sugar, soy sauce and salt in a bowl or glass measuring cup. Stir until you dissolve the sugar.
Meanwhile, cook the noodles according to your package directions, rinse and drain well. Add them to a bowl with the squeezed cucumbers and the vinegar dressing. Stir to combine and chill in the refrigerator for at least 6 hours, preferably overnight, to let the flavours mingle.
Before serving, garnish with toasted sesame seeds and edible flowers if desired.