Backpacking Sesame Cucumber Noodle Salad
A fresh, crunchy side featuring instant rice noodles, cucumber, and a zingy sesame-soy dressing. No-cook and ultralight, this salad is perfect for backpacking or trailside snacking.
Equipment
- Backpacking stove or hot water flask
- Bowl
- fork or chopsticks
Ingredients
- 2 ounces instant rice noodles thin
- 1 cup cucumber thinly sliced
- 2 tablespoons toasted sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame seeds
- 1 green onion sliced
Instructions
- Bring 2 cups of water to a near boil with backpacking stove or hot water flask.
- Add rice noodles to bowl. Pour hot water over to cover and let soak 4–5 minutes until soft. Drain off water.
- Toss noodles with cucumber, sesame oil, soy sauce, rice vinegar, sugar, and green onion. Sprinkle with sesame seeds.
- Stir well and serve immediately.
Notes
All ingredients are lightweight and no refrigeration needed. Hydrate noodles with boiled water; if hiking in hot weather, cold soak is possible (extends time to ~20 min). Toss together on trail for a refreshing side.