This recipe comes from Dawn Perry's new Short Stack, <a href="https://www.shortstackeditions.com/products/vol-28-cucumbers-by-dawn-perry">Cucumbers</a href>. <br /> <br />It comes with a simple chile oil you can turn to again and again—whether you're looking to spice up ricotta cheese or a margarita pizza or, yes, a bowl of noodles—and a smart trick for accentuating the flavor of your cukes: By salting the sliced cucumbers, you'll draw out the excess liquid, ensuring their crunchiness. But Dawn doesn't throw the cucumber liquid down the drain: instead, she uses it to bolster the dressing with more cucumber flavor. As Dawn puts it, you'll get "big, fresh flavor against the cold, buttery tofu."

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