Chilled Cucumber Noodles

After a long balmy day, when the sky’s face is rouged and the sun is a hanging orb of red on the horizon, this is the dish you want to turn to.

Full of verdant life, fresh, yet savoury and nourishing, this is a bowl of pure summer joy. Chilled noodles sit somewhere alongside Gazpacho or Salmorejo on the refreshment scale, more satisfying than ice cream but just as cooling.

Make this, pull a chair outside, grab a crisp white wine and watch that orb slowly retreat as its inky blanket unfurls the night ahead.


200g Cooked Soba or Ramen Noodles, drained and rinsed in cold water

3 Cucumbers

3 Spring Onions, finely sliced

2 Cloves Garlic, minced

1 tbsp Ginger, minced

2 tbsp Sesame seeds, plus extra to serve

2 tbsp Rice Vinegar

2 tsp Maple Syrup

1 tbsp Sesame Oil

1 tbsp Tamari

2 tsp Red pepper/chili flakes

Fresh Herbs, roughly chopped

Edamame, fresh peas & Boiled Egg (optional) to serve


1. Roughly chop two of the cucumbers and blend in a blender to a fine puree. Line a sieve with muslin and suspend over a jug. Pour in the cucumber puree and allow to strain, without pushing it through until you have collected all the liquid you can.

2. Discard the pulp and retain the liquid. Pop in the fridge until cold.

3. Meanwhile, use a vegetable peeler to peel long ribbons of the remaining cucumber, avoiding the seeded core (retain and use for another dish) set aside.

4. In a bowl, whisk together the garlic, ginger, sesame, vinegar, maple, sesame oil, tamari and chilli flakes to make a sauce.

5. Coat the cooked noodles in the sauce and arrange in bowls. Pour over the chilled cucumber juice and arrange your edamame, peas and egg (if using) on top.

6. Garnish with more sesame seeds, fresh herbs and lime wedges, sit back and relax.