These noodles will serve you well when the weather is sweltering and you just want something cool to eat. Robust buckwheat noodles are coated in a nutty sauce made with tahini and sesame oil and topped with crunchy cucumbers with a hint of heat from sambal oelek. You'll find sambal oelek with the Asian foods in most supermarkets; if you can't find it, you can substitute chile-garlic paste or Sriracha. This makes a good-size batch with enough leftovers for a few easy, no-reheat lunches. Source:, October 2019

Ann Taylor Pittman


Ingredient Checklist


Instructions Checklist
  • Combine 1 tablespoon sesame oil, sambal oelek, 1/4 teaspoon salt, and 1 garlic clove in a medium bowl. Cut cucumbers in half lengthwise; cut each half crosswise into thirds. Place pieces, cut side down, on a cutting board; smash with a heavy skillet until slightly flattened and split in places. Coarsely chop cucumbers. Add to sesame oil mixture; toss well to coat. Set aside.

  • Cook noodles according to package directions; drain and rinse under cold water until cool. Drain well.

  • Combine remaining 2 tablespoons sesame oil, remaining 1/4 teaspoon salt, tahini, warm water, soy sauce, rice vinegar, and sugar in a large bowl, stirring with a whisk. Add noodles; toss gently to coat. Top noodles with cucumber mixture; sprinkle with sesame seeds.

Nutrition Facts

255 calories; 15 g total fat; 2 g saturated fat; 543 mg sodium. 25 g carbohydrates; 2 g fiber; 3 g sugar; 8 g protein; 6 mg niacin equivalents; 2 g added sugar;