Easy Cucumber Noodles
These refreshing thin cucumber noodles are tossed in aromatics, sesame seeds, chili oil and soy sauce. Gluten free option available.
Servings: 2
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!