Ingredients
Equipment
small soup pot
Mixing bowl
Cooking Instructions
- Prepare the noodles according to their package instructions
- Drain and rinse under cold water until completely cooled.
- Transfer noodles to a large serving bowl.
- Add cucumber on top of the noodles.
- In a small bowl, mix garlic, vinegar, soy sauce, sesame oil, chili oil if using, sugar, and salt.
- Pour dressing over noodles and toss gently until well coated.
- Serve cold, family style.
Nutrition
Notes
• Check whether your noodles are fresh, ready-prepared, or dried, and follow their package directions. Do not assume every product needs boiling.
• Wide rice noodles can replace liangpi, but their texture differs. Fresh and dried noodles are not interchangeable by weight.
• Drain the cooled noodles thoroughly before dressing so retained water does not dilute the sauce.
• Rice vinegar and Chinese black vinegar give different flavors. Use the one you prefer and taste before increasing the amount.
• Raw garlic has a strong flavor, and chili oils vary in heat. Adjust these gradually after tasting.
• Toss gently and serve soon after mixing for the best noodle and cucumber texture.