• Attach the julienne blade to the mandoline and adjust it to the 1/8-inch-thick setting. Applying medium pressure, carefully run one of the cucumbers down the blade to form noodles, slicing until you reach the core. Rotate the cucumber a quarter turn and continue slicing and rotating until you've cut the entire cucumber. Repeat the slicing process with the second cucumber then transfer the cucumber noodles to a medium bowl.
• Add the red onion, rice vinegar, water, sugar and crushed red pepper flakes (optional) to the bowl. Cover the bowl with plastic wrap and refrigerate the cucumber noodles for a minimum of 2 hours, stirring occasionally, until chilled.
• When ready to serve, use tongs or a slotted spoon to transfer the noodles to serving plates and top with the sesame seeds.

Kelly's Notes:

• If you're using a spiralizer instead of a mandoline, simply twist the cucumber into the spiralizer to form noodles.
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