Wash the cucumber, cut into larger pieces and mix in a bowl with 1/2 tsp salt. Let stand for about 15 minutes, then squeeze out a little with your hands.
Peel the onion and cut into fine rings. Finely dice the peppers and add to the cucumbers with the onions and optionally the chili rings.
Mix all the ingredients for the dressing with the pressed garlic and grated ginger in a screw-top jar, pour over the salad and let it soak. Fold in both types of sesame.
In the meantime, cook the noodles according to the packet instructions, drain, mix with a little sesame oil and allow to cool slightly.
Mix the noodles with the kimchi herb and arrange on a plate with the cucumber salad. Top with more sesame oil and sesame seeds and possibly parsley.
For 2 people:
1 glass of SUUR Love Craft herb kimchi style
125 g mie, rice or soba noodles
For the salad:
1 small onion
1 small piece of red pepper
1 tbsp each black and light sesame (plus a little more)
optional: a few fine chili rings, a few leaves of parsley
For the dressing:
1 tbsp toasted sesame oil (plus more for drizzling)
1 tbsp soy sauce
1 tbsp lemon juice
1 tbsp rice or maple syrup (or more to taste)
1 garlic clove peeled
1 thumb-sized piece of ginger, peeled