Boil a pot of water and cook ramen noodles for 4 minutes. Then, drain and rinse under cold water. Set aside.

On a cutting board, place one chopstick on both sides of a cucumber to act as guardrails. Make thin, parallel cuts along the entire length of the cucumber, using the chopsticks as a guide so you don’t slice completely through. Once you’re done, flip the cucumber over to the other side. Then, make thin, diagonal cuts down the length of the cucumber. Repeat for all cucumbers.

Place the cucumbers in a bowl and generously salt. Mix well and let them sit for 10 minutes to draw out any extra moisture.

Meanwhile in a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, chili crisp and garlic. Set aside.

To the bowl, add the drained noodles and cucumber snakes and toss to combine.

Garnish with green onions and more chili crisp. Enjoy!