This is an easy, Chinese-style cucumber dish. Spiralized cucumber noodles are tossed in a simple sesame oil dressing for a light and refreshing cucumber noodle salad.
I had all these plans for baking this week and but the hot weather changed my mind. Instead, I’ve been eating a lot of fruit, salads, and entrees I can eat cold.
This sesame dressing is not the thick peanut butter sesame sauce that is usually served with cold noodles. Instead, it’s a similar sauce to my smashed cucumber salad, but without the garlic and chili flakes.
This dish came together so easily and I love having crunchy cucumbers in noodle form. I’m going to start making more cucumber noodle dishes!
Sesame Cucumber Noodles
Ingredients
- 4 Persian cucumbers spiralized
- 1 tbsp toasted sesame oil (see note)
- 1 tbsp seasoned rice vinegar (see note)
- 2 tsp low sodium soy sauce
- 1 tsp sriracha sauce
- 1 tsp toasted white sesame seeds
Instructions
- Drizzle sesame oil, rice vinegar, soy sauce and sriracha onto cucumber noodles. Toss until evenly coated.
- Taste and adjust sauces as needed. Sprinkle sesame seeds on top. Serve chilled or at room temperature.
Notes
- I use the Paderno World Cuisine Vegetable Spiral Slicer* for the cucumbers.
- For best results, use toasted sesame oil which is usually available at Asian grocery stores.
- I use seasoned rice vinegar as opposed to regular rice vinegar because the seasoned one has a sweeter and less acidic taste. If you only have regular rice vinegar, you will need to reduce the amount used.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This was really good!! It took all of three minutes to make, and tasted just like the cucumber appetizer I’ve missed from my favorite sushi restaurant many years ago. Thanks so much, Kirbie!
You’re welcome! So glad you love it.