Cucumber Salad w/ Spicy Dressing 1 1/2 lbs. cucumbers, cut in half lengthwise, pinstripe with peeler 1 tsp. salt 1 tsp. sugar 1 tbsp. rice vinegar 1 tbsp. garlic, crushed 1 oz. bean noodles 3 c. boiling water 4 1/2 tsp. soy sauce 1 tsp. sesame oil 1 tbsp. chili oil Slice cucumbers thin, place in bowl and add salt, sugar, vinegar and garlic. Let stand. Place bean noodles in bowl with 3 cups boiling water for 2 minutes. Rinse with cold water. Drain. Chop noodles in 2 inch lengths. Place on platter. Arrange cucumbers on top of noodles. Mix soy sauce, sesame oil and chili oil. Pour over cucumbers and noodles. May use spaghetti squash. Cucumber Salad w/Spicy Dressing 2 med. cucumbers 1 tsp. soy sauce 1 tbsp. white vinegar 1 tbsp. sugar 2 tsp. sesame seed oil (Purity has it) 1/4 tsp. Tabasco 1/2 tsp. salt Peel the cucumbers and cut them lengthwise in two. With a small spoon scrape the seed out of each half, leaving hollow boatlike shells. Cut the cucumbers crosswise into 1/4 inch slices. In a small glass or porcelain bowl, combine the soy sauce, vinegar, sugar and sesame seed oil, Tabasco and salt and mix well. Add the cucumber. Toss to coat thoroughly. Chill.