Green-Tea Noodle And Cucumber Salad

By Nigella Lawson

Published July 22, 2003

  • Jonathan Player for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
4(31)
Comments
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Ingredients

Yield:6 servings

  • 15 to 16 ounces green-tea noodles (green buckwheat noodles -- see note) or soba noodles

  • 1 large cucumber, trimmed, peeled and quartered lengthwise

  • 2 to 3 red Thai chilies (or other small hot peppers), seeded and shredded

  • 3 tablespoons sugar

  • 6 tablespoons rice wine vinegar

  • ¼ cup raw peanuts (with skins), chopped

  • 1 cup cilantro leaves, chopped

  • 2 teaspoons sesame oil

  • 2 teaspoons soy sauce

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

64 grams carbs; 332 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 1 gram fiber; 681 milligrams sodium; 13 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cook noodles according to package instructions, until just tender; they should retain a bit of bite. Drain, rinse well with cold water and drain again.

  2. Step 2

    Discard seeds from cucumber, and slice quarters crosswise as thin as possible. Place in a large bowl. Add chilies, and set aside.

  3. Step 3

    In a small saucepan, combine sugar, rice wine vinegar and 2 tablespoons water. Place over low heat until sugar dissolves, and add to cucumber mixture. Add peanuts and cilantro, and mix well. Add noodles, and toss to mix.

  4. Step 4

    Sprinkle the noodle mixture with sesame oil and soy sauce, and toss gently until all the ingredients have been evenly distributed. Refrigerate salad until it is chilled, about 20 minutes.

Tip

  • Green-tea noodles are available at health food stores and specialty markets.

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Ratings

4 out of 5
31 user ratings
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Comments

katie

This was easy and delicious. I used the ramen style green noodles from a Japanese grocery and a seeded jalapeño pepper. Pretty much followed directions and will make again. Probably would be perfect with grilled steak.

Jane River Queen

This recipe is so delicious. My husband is allergic to cilantro so I used mint. Couldn't find green tea noodles so I used rice noodles. Did everything else as spelled out in the recipe and am so pleased. This will be a go-to recipe for the rest of the summer.

Jane River Queen

This recipe is so delicious. My husband is allergic to cilantro so I used mint. Couldn't find green tea noodles so I used rice noodles. Did everything else as spelled out in the recipe and am so pleased. This will be a go-to recipe for the rest of the summer.

katie

This was easy and delicious. I used the ramen style green noodles from a Japanese grocery and a seeded jalapeño pepper. Pretty much followed directions and will make again. Probably would be perfect with grilled steak.

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