Spicy Sichuan Smacked Cucumber Noodles

Prepare the cucumbers: Using a rolling pin or a heavy frying pan, lightly smack the cucumber on all sides until it begins to split. Scoop out the seeds, cut the flesh into bite-sized chunks, and place them in a sieve. Sprinkle generously with salt and set the sieve over a bowl to drain for about 10 minutes.

Cook the noodles: Meanwhile, soak the rice noodles in boiling water according to the package instructions until tender. Once cooked, rinse them under cold running water to stop the cooking process, drain well, and set aside.

Make the dressing: In a large mixing bowl, whisk together the soy sauce, tahini, rice wine vinegar, toasted Sichuan peppercorns, chili flakes, and a pinch of caster sugar until the mixture is smooth and well combined.

Assemble and serve: Rinse the salted cucumbers thoroughly under cold water to remove excess salt, then pat them dry. Add the cucumbers, noodles, and chopped coriander to the dressing bowl. Toss everything together until evenly coated. Divide into two bowls and garnish with extra chili flakes if you like a bit more heat.