Sichuan smacked cucumber noodles

• cucumber↗1
• rice noodles↗100g g
• low-sodium soy sauce↗2 tsp tsp
• tahini↗2 tbsp tbsp
• rice wine vinegar↗2 tsp tsp
• Sichuan peppercorns½ tsp tsp

  crushed and toasted

• chilli flakes↗½ tsp tsp

  plus extra to serve (optional)

• caster sugar↗pinch of
• coriander10g g

  roughly chopped

Step-by-step instructions

1. 1

   Using a rolling pin or heavy frying pan, lightly smack the cucumber across all sides, until splitting. Scrape out the seeds, cut into chunks and put in a sieve. Sprinkle well with salt and leave to drain by setting the sieve over a bowl.

2. 2

   Meanwhile, soak the rice noodles in boiling water until tender, then rinse with cold water and set aside.

3. 3

   Whisk together the soy sauce, tahini, rice wine vinegar, Sichuan peppercorns, chilli flakes and caster sugar in a bowl. Rinse the salted cucumbers well, then add to the dressing, along with the chopped coriander and noodles.

4. 4

   Mix well to combine, then divide between two bowls, sprinkling with more chilli flakes, if you like.