Cold Sesame Noodles With Smashed Cucumbers

By Hetty Lui McKinnon

Published July 15, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
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Ready In
30 min
Rating
5(6)
Comments
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When loaded with vegetables, noodle salads offer a perfect bridge between lightness and comfort. In this recipe, thick silky rice noodles (use the pad Thai variety) are freshened up with crunchy cucumbers, offering a pleasing textural contrast. Smashing the cucumbers creates jagged edges that are perfect for catching the dressing; salting them briefly helps to remove excess moisture without sacrificing crunch. The simple tahini dressing is nutty and creamy, deepened with salty soy sauce and enlivened with a touch of rice vinegar. The result is a versatile noodle dish that can be served at room temperature and also travels well for picnics, potlucks or desk lunches.

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Ingredients

Yield:4 servings

  • 4 Persian cucumbers (about 14 ounces), trimmed

  • Salt and pepper

  • 8 ounces medium-thick dried rice noodles (pad Thai-style)

  • 3 tablespoons tahini 

  • 1 tablespoon soy sauce 

  • 1 tablespoon rice vinegar

  • 1 garlic clove, finely grated

  • 2 tablespoons water, plus more as needed

  • 1 (7- to 8-ounce) package baked tofu, sliced into ½-inch batons

  • 2 teaspoons toasted sesame or chile oil

  • 1 large handful fresh cilantro, leaves and tender stems roughly chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

54 grams carbs; 355 calories; 4 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 3 grams fiber; 558 milligrams sodium; 11 grams protein; 2 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

    Prepare the salad: Cut the cucumbers in half lengthwise. Lay them cut side-down on a cutting board and, using the flat side of a chef’s knife or a rolling pin, smack the cucumbers until they break apart. Tear or cut them into bite-size pieces, if necessary.

  2. Step 2

    Place the cucumbers in a colander set in the sink and sprinkle with ½ teaspoon salt. Allow to sit for 10 minutes to draw out excess moisture.

  3. Step 3

    Meanwhile, bring a large pot of salted water to boil. Add the noodles, stirring to prevent sticking, and cook according to package instructions.

  4. Step 4

    In a large bowl, add the tahini, soy sauce, rice vinegar and garlic. Add 2 tablespoons of water and whisk until smooth. It should be thick but quite loose, so it can coat the noodles without being gluggy; add more water if you need to thin it out a little.

  5. Step 5

    Give the cucumbers a quick squeeze to remove excess moisture and add them to the tahini dressing along with the noodles, tofu and cilantro. Using tongs or your hands, toss to combine. Taste and season with salt and pepper, drizzle in the sesame or chile oil and toss again. Serve at room temperature.

Tip

  • The salad can be prepared up to 4 hours ahead. Store covered at room temperature. Rice noodles will go hard if refrigerated.

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5 out of 5
6 user ratings
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Comments

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wildwoods

Hetty has delivered yet another most excellent recipe. Simple and quick, I dare say it took me 20 min total, including time to sear slices of extra-firm tofu in tamari as I didn’t have baked tofu. I confess I used rice ramen noodles, which cook faster. I found this recipe to be ‘eyeball-it’ friendly, and love that I didn’t even need to dirty a tablespoon for the sauce.

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