SUNSET® Sesame Noodles with English Cucumbers
A classic salad favorite, try adding shredded carrot and chopped cilantro for a tasty variation.
Makes 8 – 12 servings
1 SUNSET® Cucumber
or 2 SUNSET® Mini Cucumbers
1/4 cup Asian-style toasted sesame oil
1/4 cup toasted sesame seeds
3/4 cup soy sauce
3/4 cup SEASONED rice vinegar
1 Tbsp minced fresh ginger
2 tsp Asian hot chili paste
4 green onions, thinly sliced
1 lb dry spaghetti pasta, broken in half
In a large bowl whisk together oil, seeds, soy sauce, vinegar, ginger, chili paste and green onions. Set aside. Meanwhile, cook spaghetti per package directions and drain well (do not rinse!). Add drained spaghetti to dressing and toss to coat while still warm. Set aside to cool.
Meanwhile, with largest holes on a cheese grater*, shred cucumbers lengthwise, creating “noodles of cucumber.” Toss with cooled noodles. Serve at room temperature immediately, or chilled.
*You can also julienne cucumbers on a Japanese mandolin cutter.