In this dish I combine spiralized cucumber noodles with a creamy sesame sauce to make an incredibly tasty but lighter version of the classic sesame noodles you get from take out. Perfect for summer! It’s so good!
This is an easy delicious dish I created for a summer lunch when it’s really hot and I want to eat light, but still feel satisfied. The taste is a balance of sweet, savory, nutty, with a little bit of heat.
The best part of this dish is it doesn’t have the heavy carbs that are in traditional noodles. Since I eat a paleo friendly diet, I’m always looking for delicious noodle alternatives.
The cucumber noodles are made on a spiralizer. If you don’t have one I highly recommend getting one, it’s a great kitchen tool. Click here for link. It’s especially good for making summer dishes. Check out Zucchini Pomodoro. It’s another great summer dish.
My little helper loved spiralizing too! I moved it down to his level so he could have more fun with it.
Tips for making Cold Cucumber Sesame Noodles
In this recipe, it’s important to fully dry the cucumber noodles after spiralizing. If you don’t, the excess moisture in the noodles will thin out the sesame sauce, taking away from some of its flavor. I wrap them in a kitchen towel and pat them dry.
For the sauce mix all the ingredients together in a measuring cup. The sauce will have a strong taste but it mellows when mixed with the cucumber noodles. You need the full flavors to create the authentic taste.
You can prepare everything in advance. The sauce will stay for a few days in the refrigerator. Store the spiralized cucumber noodles wrapped in a kitchen towel in the refrigerator. Mix sauce and cucumber noodles together with chopped cilantro and scallions just before serving.
Can I use another nut butter?
These Cold Cucumber Sesame Noodles are light and refreshing, easy to make and taste like the real thing, but lighter and healthier.
If you like this recipe you may also enjoy these other noodle recipes:
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Cucumber noodles combined with a thick sesame sauce is an incredibly tasty light version of the classic sesame noodles you get from take out. It’s so good you’ll never get takeout again.
- ¼ cup tahini
- 2 tablespoons wheat free tamari
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 2 teaspoons coconut sugar
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1–2 teaspoons hot sauce or sriracha to taste
- 1–2 tablespoons water
- 2 large English seedless cucumber, spiralized
- 1 scallion very thinly sliced
- 1/2 cup lightly packed cilantro leaves, chopped
- 2 tablespoons white sesame seeds (optional for garnish)
- Measure the tahini in a glass measuring cup.
- Add the tamari, rice vinegar, toasted sesame oil, ginger, garlic and hot sauce if using.
- Stir to combine evenly. Add just enough water to make a thick sauce.
- Set aside while preparing the noodles to let the flavors combine.
- Spiralize the cucumbers and make a few cuts to trim so they’re not too long to eat.
- Dry the julienned cucumbers on a kitchen towel. Pat to make sure they as dry as possible
- Place the julienned cucumbers into a mixing bowl.
- Pour enough sauce over the noodles to coat, mix.
- Add half the scallions and half the cilantro. Mix well.
- Transfer to 4 serving bowls.
- Top with remaining cilantro, scallions and sesame seeds.
- Serve immediately. Serve extra sauce on the side.
- You can serve the dish over 2 days. Divided it in half. Store the spiralized cucumbers wrapped in a towel, separate from the sauce.
- Prep Time: 20 minutes
- Category: Paleo, Vegan, Gluten Free
- Cuisine: Asian