Dinner

Sichuan Smacked Cucumber Noodles Recipe

Name: Sichuan Smacked Cucumber Noodles Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Sichuan
Ingredients: 1 cucumber; 10g coriander, roughly chopped; 100g rice noodles; 2 tsp low-sodium soy sauce; 2 tbsp tahini; 2 tsp rice wine vinegar; ½ tsp Sichuan peppercorns, crushed and toasted; ½ tsp chili flakes, plus extra to serve (optional); Pinch of caster sugar; Salt (for salting cucumbers)

ByLuna Ryder January 3, 2026January 3, 2026

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Introduction

Sichuan smacked cucumber noodles are a refreshing and flavorful dish that combines crisp cucumber with tender rice noodles and a spicy, tangy dressing. This easy-to-make recipe is perfect for a light lunch or a vibrant side dish.

Two bowls of a creamy cucumber noodle salad sit on a white marbled surface. Each bowl is white and holds several layers: the bottom layers have thick slices of dark green cucumber mixed with long, pale noodles coated in a light creamy sauce. The top layer is sprinkled with red chili flakes and finely chopped green herbs. Near the bowls, a small white bowl contains extra red chili flakes, and wooden chopsticks rest beside one bowl. A blue cloth is casually placed near the bowls, adding a soft texture to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cucumber
100g rice noodles
2 tsp low-sodium soy sauce
2 tbsp tahini
2 tsp rice wine vinegar
½ tsp Sichuan peppercorns, crushed and toasted
½ tsp chilli flakes, plus extra to serve (optional)
Pinch of caster sugar
10g coriander, roughly chopped

Instructions

Step 1: Using a rolling pin or heavy frying pan, lightly smack the cucumber on all sides until it starts to split. Scrape out the seeds, cut the cucumber into chunks, then place them in a sieve. Sprinkle generously with salt and leave to drain by setting the sieve over a bowl.
Step 2: Meanwhile, soak the rice noodles in boiling water until they are tender. Rinse them with cold water and set aside.
Step 3: In a bowl, whisk together the soy sauce, tahini, rice wine vinegar, crushed Sichuan peppercorns, chilli flakes, and caster sugar until well combined.
Step 4: Rinse the salted cucumber chunks thoroughly, then add them to the dressing along with the chopped coriander and noodles.
Step 5: Toss everything together to combine the flavors, then divide between two bowls. Sprinkle with extra chilli flakes if desired before serving.

Tips & Variations

Toasting the Sichuan peppercorns enhances their aroma and flavor—be sure to do this gently in a dry pan.
You can swap tahini for peanut butter if preferred, which adds a different nutty depth to the dish.
Add a splash of sesame oil for extra fragrance and richness.
For a protein boost, toss in some cooked shredded chicken or tofu cubes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The noodles may absorb more dressing and soften over time, so it’s best enjoyed fresh. Reheat gently or eat cold, depending on your preference.

How to Serve

Two white bowls filled with a creamy noodle salad are placed on a white marbled surface. Each bowl contains long, thin noodles mixed with large, uneven cucumber pieces that are dark green on the skin and light green inside. The noodles and cucumbers are coated in a white creamy sauce with sprinkled red chili flakes and small green herb bits on top. A small white bowl with red chili flakes sits above the bowls, and a pair of light brown chopsticks rest beside the bowl on the right. A light blue cloth is placed near the top left bowl. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles instead of rice noodles?

Yes, you can substitute with glass noodles, udon, or even thin wheat noodles. Adjust the soaking or cooking time according to the noodle type.

How spicy is this dish?

The spice level is mild to moderate, controlled by the amount of chilli flakes you add. Feel free to adjust the quantity to match your heat tolerance.