Smashing cucumbers instead of slicing them is one of those techniques that seems trivial until you try it. The fractures create irregular edges that hold onto the dressing in a way that clean slices never do. Pair that with cold noodles and a tahini sauce and you have something that's genuinely refreshing and satisfying, without ever turning on the oven.
Method
Cook and cool the noodles
Cook noodles according to packet instructions. Drain and rinse immediately under cold running water until completely cold — this stops the cooking and keeps them from clumping. Toss with the sesame oil and set aside.
Smash the cucumbers
Place cucumbers on a cutting board. Press firmly with the flat side of a large knife (or the bottom of a heavy mug) until they crack and split. Tear into rough bite-size chunks — the irregular edges are the point. Toss with salt and let sit for 5 minutes, then drain and discard the liquid that collects.
The salting draws out excess moisture and seasons the cucumber from within.
Make the sesame sauce
Whisk tahini, soy sauce, rice vinegar, sesame oil, honey, and garlic together. Add cold water one tablespoon at a time until the sauce pours easily but still coats a spoon. It should be silky, not watery.
Toss and serve
Combine noodles and cucumbers in a bowl. Pour over the sesame sauce and toss thoroughly. Divide into bowls. Top with sesame seeds, spring onion, and chilli flakes.
Mike's notes
Smashing (not slicing) the cucumbers creates far more surface area for the dressing to get into. It's the whole difference between a salad that tastes dressed and one that tastes like cucumber with sauce on top.
This is great for meal prep — keep the noodles, cucumbers, and sauce separate and combine just before eating. The sauce keeps in the fridge for a week.