ramyaramesh3007These refreshing thin cucumber noodles are tossed in aromatics, sesame seeds, chili oil and soy sauce. Gluten free option available.
I wouldn’t say vegetable noodles taste anywhere close to actual traditional noodles but they sure taste delicious when spiced and seasoned right. While cucumber has been all the craze lately (thanks to the amazing cucumber guy, Logan!), asian cucumber salads have always existed and have been a delicious way to eat this refreshing vegetable.
Cucumber noodles are made by spiralling or slicing cucumbers into thin, noodle-like shapes. They are a fantastic low-carb option, perfect for those following a gluten-free or paleo diet. Because of their high water content and crunchy texture, cucumber noodles have a super fresh bite to them.
Din Tai Fung’s cucumber salad is typically served as an appetizer or side dish alongside their famous dumplings and other dishes. They have a vegan option and these cucumber ‘noodles’ are dressed in a similar way!
Ingredients You Need
- japanese cucumbers – these are long, firm and easy to slice as noodles
- handheld shredder – this is essential to make long, thin cucumber noodles
- toasted sesame seeds and sesame oil
- aromatics – minced ginger and garlic
- chili crisp
- seasonings – light soy sauce, rice wine vinegar
- garnish – spring onions, toasted sesame seeds, sliced chilies
Gluten free substitution: Use gluten free chili crisp and soy sauce. You can also use tamari or coconut aminos in place of soy sauce.
Allium free substitution: Omit minced garlic and spring onions. Add a pinch of hing (asafoetida) and chopped coriander as the garnish.
Easy Cucumber Noodles
Ingredients
- 1 japanese cucumber
- 2 tsp toasted sesame seeds
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1-2 tbsp toasted sesame oil
- 2 tsp chili crisp
- 2 tsp light soy sauce
- 1 tsp rice wine vinegar
- 1 tsp sweetener maple or agave syrup
Garnish
- toasted sesame seeds
- spring onions
- sliced red chilies
Instructions
- Use a spiralizer, julienne peeler, or a mandoline to create noodle-like strips from the cucumbers.
- If you want to reduce excess moisture, place the cucumber noodles in a colander, sprinkle with salt, and let them sit for about 10 minutes. Rinse and pat dry.
- In a small bowl, add sesame seeds, minced ginger and garlic. Pour hot sesame oil over them and let it sizzle.
- Whisk together chili crisp, soy sauce, rice vinegar and sweetener.
- In a large bowl, toss the cucumber noodles with the dressing until well coated.
- Transfer to a serving dish and sprinkle with toasted sesame seeds, sliced green onions and red chilies. Serve immediately!