Noodle Bar’s Spicy Cucumbers
- Prep Time: :20
- Total Time: :20
- Yield: 8 1x
- Category: Side Dish
- Cuisine: Asian
Ingredients
Units
Scale
- 4 Kirby cucumbers
- 1 teaspoon Kosher salt
- 1 teaspoon Sugar
Sauce
- 3 1/2 cups Scallion greens (chilled)
- 1 1/4 cups Grapeseed oil
- 3 tablespoons Rice wine vinegar
- 2 1/2 tablespoons Momofuku Chili Crunch
- 2 tablespoons Sesame oil
- 1 tablespoon Fish sauce
- 2 1/2 teaspoons Kosher salt
Topping
- 1 tablespoon Momofuku Spicy Seasoned Salt
- 2 teaspoons Sesame seeds
- 1/2 cup Almonds, toasted and roughly chopped
Instructions
- First, cure your cucumbers. Peel half of the cucumbers in alternating vertical strips—they should look striped, then slice into ½ in-thick pieces. Add 1 teaspoon Kosher salt and 1 teaspoon of sugar and let them sit for 5 minutes. Drain liquid.
- While the cucumbers cure, make the sauce. Add all the ingredients to your blender or food processor and blend until smooth. Be careful not to puree too long or the heat from your blender will discolor the puree.
- Toss drained cucumbers with sauce in a large bowl. Top with Momofuku Spicy Seasoned Salt to taste. Garnish with sesame seeds and toasted almonds.
Find it online: https://goingmywayz.com/noodle-bars-spicy-cucumbers/