SMASHED CUCUMBER UDON NOODLE SALAD

PREP TIME: 10 MIN.

COOK TIME: 15 MIN.

Ready for a salad that snaps, crackles, and brings the heat? This Smashed Cucumber Udon Noodle Salad is bold, fresh, and bursting with texture.

INGREDIENTS

Cool. Crunchy. Spicy. Unforgettable.

A drizzle of Red Phoenix Sriracha extra hot for those who like it fiery

2 portions Red Phoenix udon noodles
1 cucumber, julienned
2 spring onions, finely sliced
200 g edamame beans
1 bunch fresh coriander
1 tsp salt
Red Phoenix sesame seeds, for garnish

For the dressing:

0.5–2 tbsp Red Phoenix Sriracha Extra Hot (to taste)
1 tbsp soy sauce
1 clove garlic, pressed
1 tbsp rice vinegar
1 tbsp sesame oil
Togarashi, to taste

Let’s get started

1

Smash the cucumber
Using the flat side of a knife, gently smash the cucumber. Cut into rough chunks (preferably at a diagonal), sprinkle with salt, and let drain in a colander for 10 minutes.

2

Cook the noodles and edamame
Meanwhile, cook the udon noodles and edamame according to the instructions on the packaging. Drain and rinse under cold water.

3

Prep the herbs
Slice the spring onions into thin rings and roughly chop the coriander.

4

Make the dressing
In a large bowl, mix together all dressing ingredients: Red Phoenix Sriracha Extra Hot, soy sauce, garlic, rice vinegar, sesame oil, and togarashi to taste.

5

Toss and finish
Add the noodles, cucumber, edamame, spring onion, and coriander to the bowl. Toss well to coat. Finish with a generous sprinkle of Red Phoenix sesame seeds.