200g Evergreen’s Yang Chun Noodles
1 large cucumber
1 teaspoon salt
¼ cup Gochujang
3 tbsp hoisin sauce
3 tbsp fresh lime juice
3 tbsp olive oil
1 tbsp minced fresh garlic
½ cup water
2 tbsp toasted sesame oil
Sliced scallions and sesame seeds for serving
Step 1
Toss cucumber with salt in a strainer set over a bowl; let sit 15 minutes.
Step 2
Whisk together Gochujang, hoisin, lime juice, oil, and garlic.
Step 3
Cook noodles for 1 and a half minutes; drain and transfer back to pot over medium heat. Pour Gochujang sauce over noodles and cook 2 minutes.
Step 4
Squeeze cucumber noodles to release excess liquid (when you think you’re done, squeeze a bit more), discard liquid and transfer cucumber noodles to pot with rice noodles and sauce and gently toss to combine.
Step 5
Drizzle some sesame oil and top with scallions and sesame seeds.
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