About the Recipe
This Taiwanese-inspired cucumber salad is wonderful, especially in summer, and a deliciously complete lunch
Ingredients
Dressing:
2tbsp light miso
1tbsp hot water
1tbsp rice vinegar
1tbsp honey
1tsp sesame oil
Salad:
1 large cucumber
Gochugaru or other chili powder
sesame seeds
2 hard-boiled eggs
7oz rice noodles
spring onion
Preparation
Cut the cucumber in half lengthways and remove the string with the seeds. Cut the cucumber halves into large slices and place in large pan. Heat and sauté with a few tablespoons of water, then season lightly with salt
In the meantime, cook the rice noodles according to the packaging instructions. Divide between two bowls
Mix the cooled cucumber slices with the sesame seeds and gochugaru and add to the rice noodles. Break the eggs into pieces and cut the spring onion into small rolls and scatter over both
Mix all the ingredients for the dressing and pour over the salad