Ingredients
| 2 telegraph cucumbers | |
| 1½ teaspoons salt | |
| 1½ teaspoons sugar | |
| 125ml rice wine vinegar | |
| 50g glass/bean-thread noodles | |
| 3 tablespoons Good Chow NZ Pork Lard Chilli Paste | |
| 2 teaspoons soy sauce |
Like all of Good Chow NZ’s products, the Pork Lard Chilli Paste is packed with umami flavour that’s great with rice, noodles and stir-fries. This sauce is especially lovely with bean-thread noodles, adding a richness that they need. The noodles are great served cold, so they make an interesting snack you can make in advance.
Instructions
| 1. | Cut the cucumber into 2cm discs. Scoop out most of the seeds to create a little bowl. |
| 2. | Put the cucumbers in a container with a tightly fitting lid and sprinkle over the salt, sugar and vinegar. |
| 3. | Seal the lid and turn the container over a few times to mix. |
| 4. | Store in the fridge at least overnight but for up to 3 days, turning the container occasionally. |
| 5. | Soak the noodles in cold water for 15 minutes then drain. |
| 6. | Bring a saucepan of water to the boil and boil the noodles for 2 minutes then drain. |
| 7. | Use your hands to squeeze out all the water. |
| 8. | Put the pork lard chilli paste in a bowl and break up any large pieces with a fork. |
| 9. | Add the noodles and soy sauce and mix well. |
| 10. | Arrange the cucumbers on a serving plate and top with a twist of noodles and any bits left in the bowl. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles