Here’s a dish that I’ve made a few times since the start of summer in order to help chase the heat away – Cold Refreshing Summer Noodles.
It’s light, slightly sour and has a hint of spiciness to it. And I absolutely love the crisp mouthful of cold noodles that I get with each bite. What makes it even better is that it only takes 10 minutes! Yes, fellow readers, another Quick Meals recipe for the books (or blog, in this case).
I prefer using mung bean noodles for this recipe because the silkiness of the noodles along with its bouncy and chewy texture completes the taste. Rice or glass noodles are a close second. But if you’d like to try with any other noodles, please feel free!
RECIPE
Cold Refreshing Summer Noodles
This cold light and fresh summer noodles is perfect for hot summer days.
Servings: 2
Ingredients
Sauce
- 2 cloves garlic (crushed/grated)
- 1.5 tbsp sugar
- 4 tbsp noodle/hot water
- 4 tbsp light soy sauce
- 2 rice vinegar
- 3 tbsp chili oil
- 1 tbsp sesame seeds
Others
- noodles
- 1 Persian cucumber (sliced)
- 2 poached chicken thigh (sliced)
- 1 handful cilantro (minced)
Instructions
- Boil noodles and reserve some of the noodle water for the sauce.
- Drain the noodles and let it cool under running water for a few minutes.
- Mix all the ingredients for the sauce in a bowl.
- Add everything to one bowl and mix until everything is coated with the sauce. Enjoy!
Notes
*I used mung bean noodles for this. Other great choices are rice or glass noodles. Otherwise, any noodles will work! *Skip the chicken to make it vegan.
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