SPICY CUCUMBER + NOODLE SALAD

SPICY CUCUMBER + NOODLE SALAD

I N G R E D I E N T S

Sauce

5 TBSP soy sauce

4 TBSP garlic sambal from Beyond Pickles (or gochujang or sriracha)

3 TBSP rice vinegar

2 TSP sesame oil

2 TBSP sugar

2 TBSP sesame seeds

Salad

1 POUND rice noodles, prepared according to package directions

1 POUND cucumbers from Elithorp Farm, sliced into quarter inch rounds

5 radishes from Hayshaker Farm, sliced thinly

2 garlic scapes from Dogwild Farm, finely chopped (or garlic cloves)

¼ CUP green onion from Lilac City Harvest, sliced thinly

2 TBSP shiso from Dogwild Farm, minced

P R O C E S S

  1. Whisk together the sauce ingredients.

  2. In a large bowl, pour the sauce over the chopped vegetables to marinate, 15 minutes to half an hour. Mix to make sure all ingredients are integrated.

  3. Prepare the noodles and rinse with cool water.

  4. Serve each bowl with noodles, sauce, and vegetables. Enjoy!

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