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Spicy cucumber and shrimp noodle salad
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Inspired by in-vogue Chinese smashed cucumber salads, this deliciously light dish is also perfect for lunch boxes.
2 nests fine dried egg noodles
½ essential cucumber
½ tsp fine salt
1½ tsp reduced salt soy sauce, plus extra to serve
1 tsp rice vinegar
½ -1 tbsp chiu chow chilli oil * to taste
4 garlic cloves, crushed
½ tsp sesame oil, plus extra to serve
½ tsp caster sugar
70g brown shrimp
150g essential radishes, thinly sliced
* (Available in selected stores)
1. Cook the noodles according to pack instructions then drain and rinse well with cold water. Using a rolling pin, bash the cucumber a few times on a chopping board; cut into quarters lengthways then into small chunks. Put the cucumber in a colander and sprinkle with the salt; leave to stand for 10 minutes.
2. Meanwhile, in a bowl mix together the soy sauce, vinegar, chilli oil, crushed garlic, sesame oil and sugar. Rinse the cucumber well and pat dry then add it to the bowl with the shrimp, radishes and noodles; toss to combine. Divide between 2 plates, drizzling over a little extra sesame oil and soy sauce before serving.
This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in April 2019.