Step 1

Using a mandolin or sharp knife, slice your cucumber into very thin slices. Place all the slices in a colander and salt generously. Let sit for 15 minutes.

Step 2

After 15 minutes, rinse your cucumber slices to remove the salt and gently pat them dry. In a large bowl combine all of the remaining cucumber salad ingredients. Whisk well. Add in your sliced cucumbers and let them marinate in the fridge while you make your noodles.

Step 3

In a large saute pan, heat the 2 tbsp of sesame seeds over medium heat for about 2-3 minutes or until they turn golden brown. Remove from heat and add them to a medium bowl. Using the back side of a wooden spoon, crush and grind the sesame seeds until they are roughly broken. Add in your green onions and continue to bruise them with your wooden spoon to release some flavor. Add the soy sauce, sesame oil, rice vinegar, sugar, chili oil and garlic. Mix well and set aside.

Step 4

In a large pot, boil your noodles according to the package directions or until just al dente. When there is just 3 minutes left of cooking time, add the chopped bok choy to the pot and let it cook. Drain the noodles and bok choy and set aside.

Step 5

In your large saute pan, heat your sesame sauce over medium heat. Once hot, turn off the heat and transfer your noodles and bok choy to the pan. Toss well to coat them in the sauce. Divide among serving bowls. Top with your cucumber salad and enjoy!