Noodles · FIRST EDITION

Peanut noodles & smashed cucumber

A rich peanut dressing meets cool, craggy cucumber. The rough edges catch all the sauce.

20 minutes · Serves 2

Serving inspiration · stock photograph

A familiar peanut noodle bowl, with one small technique that changes the texture.

Here’s how.

1
Cook the noodles
Cook noodles according to the packet. Rinse briefly under cold water, drain and set aside.
2
Smash the cucumber
On a board, gently press the cucumber with a rolling pin until it splits. Cut into bite-sized pieces. Pat away excess liquid.
3
Whisk the sauce
Whisk peanut butter, soy sauce, vinegar, maple syrup, lime juice and warm water until smooth. Add more water a spoonful at a time if too thick.
4
Toss and eat
Toss the noodles and cucumber with the dressing. Scatter with spring onions and serve.

A thick peanut butter needs more water. Aim for a dressing that pours slowly.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.