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Cold Cucumber Sesame Noodles

  • Author: Ingrid DeHart -
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


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
  • 12 teaspoons hot sauce or sriracha to taste
  • 12 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)


  1. Measure the tahini in a glass measuring cup.
  2. Add the tamari, rice vinegar, toasted sesame oil, ginger, garlic and hot sauce if using.
  3. Stir to combine evenly. Add just enough water to make a thick sauce.
  4. Set aside while preparing the noodles to let the flavors combine.
  5. Spiralize the cucumbers and make a few cuts to trim so they’re not too long to eat.
  6. Dry the julienned cucumbers on a kitchen towel. Pat to make sure they as dry as possible
  7. Place the julienned cucumbers into a mixing bowl.
  8. Pour enough sauce over the noodles to coat, mix.
  9. Add half the scallions and half the cilantro. Mix well.
  10. Transfer to 4 serving bowls.
  11. Top with remaining cilantro, scallions and sesame seeds.
  12. Serve immediately. Serve extra sauce on the side.
  13. 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