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