restaurant Ingredients

• 6 oz fresh wheat noodles or rice noodles
• 1 large English cucumber, julienned
• 3 tbsp soy sauce
• 1 1/2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey or sugar
• 1 tbsp chili crisp
• 1 clove garlic, finely grated
• 1 tbsp toasted sesame seeds
• 2 scallions, sliced
• 2 tbsp roasted peanuts, crushed (optional)
• 1 tsp lime juice (optional)

list_alt Instructions

1. 1
   Step 1: Bring a pot of salted water to a boil until vigorously bubbling - strong heat cooks noodles quickly and evenly for a springy, chewy bite.
2. 2
   Step 2: Whisk soy sauce, sesame oil, rice vinegar, honey, chili crisp, and grated garlic in a large bowl until glossy and slightly thick - whisking emulsifies the sauce so it clings instead of pooling.
3. 3
   Step 3: Juliennne the cucumber into thin matchsticks and toss with a tiny pinch of salt, then let sit 3 minutes - light salting keeps it crisp while drawing off excess water that can dilute the sauce.
4. 4
   Step 4: Cook noodles according to package directions until just tender with a slight bite, then drain immediately - stopping at al dente prevents mushy noodles once they’re tossed.
5. 5
   Step 5: Rinse noodles briefly under cool water for 5 seconds, then shake well to remove excess water - a quick rinse prevents sticking while keeping the noodles warm enough to absorb sauce.
6. 6
   Step 6: Add noodles to the sauce and toss for 30 seconds until evenly coated and glossy - tossing while warm helps the sauce bind and builds a restaurant-style sheen.
7. 7
   Step 7: Drain any liquid from the cucumbers, then fold them into the noodles just until distributed - adding cucumber last preserves crisp crunch and keeps the bowl refreshing.
8. 8
   Step 8: Finish with sesame seeds, scallions, and optional peanuts, tasting and adding lime juice if needed - the toppings add crisp texture and brightness that balances the nutty sauce.