Fill a large pot three-quarters full of water and bring to a boil. Add ramen noodles and cook, stirring occasionally. Use the package directions for cooking time as ramen noodles vary, depending on if they're instant, fresh or dried. Rinse with cold water, drain well. Drizzle the ramen lightly with peanut oil. Toss to coat and set aside.
For the cucumber salad, I just slice mini seedless cucumbers and combine with a dressing of equal parts rice vinegar and honey with a pinch of salt and a pinch of crushed red pepper.
See Café Tips above in post for further instructions and tips.
Recipe inspired from New York Times Cooking