Cucumber Noodles with a Lot of Chili Crisp

Have 15 minutes and a yearning for something hot, crunchy, and carbohydrate-laden? These spicy cucumber noodles with as much chili crisp as you like fit the bill.

Ingredients :

• 4 Persian cucumbers, each weighing around 12 ounces, sliced into rounds of 1/4 inch

• 1 teaspoon kosher salt

• 6 oz. ramen, rice, or soba noodles

• 3 tbsp chili crunchy, plus more as desired

• 2 tablespoons toasted sesame oil

• 1 tablespoon toasted sesame seeds

• 2 teaspoons sugar

• 1 large clove garlic, minced

STEPS :

     1.Salt the cucumbers :

In a colander placed over a big bowl or in the sink, salt the cucumbers. Combine all of the ingredients, then leave aside for at least 15 minutes. The cucumbers will lose moisture as a result of the salt.

     2.Meanwhile, cook the noodles :

Heat a medium saucepan of water on high. When the water begins to boil, add the noodles and cook until al dente according to package directions. Drain them into a sink colander and rinse with cold running water until cool to the touch. Allow them to drain well in the sink.

     3.Dress the cucumbers :

To get rid of as much moisture as possible, tap the colander with the cucumbers inside the sink. If you used a bowl, discard the drained water and rinse it off. Place the cucumbers in the basin. 

Combine the chili crisp, sesame oil, sesame seeds, sugar, and garlic in a mixing bowl. To uniformly coat the cucumbers with the dressing, toss well.

     4.Add the noodles :

Toss in the drained noodles to blend. If desired, season with extra chili crisp, sesame oil, or sugar. Enjoy! These noodles are great eaten cold or at room temperature. 

Refrigerate any leftovers for up to 2 days. It's normal for the cucumbers to leak more water as they sit. Before serving, toss the noodles to incorporate the sauce.