China Cold Noodle and Cucumber Salad
This simple and refreshing mung bean noodle salad with cucumber and dry-roasted peanuts tastes even better the next day, after the flavors have nicely melded together. Keep the peanuts separate until ready to serve, to create a crunchy and flavorful garnish.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 oz (85 g) dried mung bean noodles
- ½ cup (65 g) raw peanuts
- 1 medium cucumber, deseeded and thinly sliced on the diagonal
- 1 small shallot, chopped
- 2 Tbsp (30 ml) soy sauce
- 1 Tbsp (15 ml) roasted sesame oil
- 1 Tbsp (15 ml) fresh lemon juice
- ½ tsp (5 ml) hot chili oil
- ¼ cup (57 g) green onions, chopped
Directions
- Prepare mung bean noodles according to package instructions. Cover and set aside.
- Dry-roast raw peanuts over a low flame in a skillet, stirring frequently so they don’t burn (about 10 minutes over medium-high heat).
- Combine cucumber, shallot, soy sauce, roasted sesame oil, lemon juice, and hot chili oil in a glass bowl.
- Add noodles and mix well to combine.
- Garnish with roasted peanuts and green onions.
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