Sesame Cucumber Noodles

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

Spiralized cucumber noodles are tossed in a simple sesame dressing for a light and refreshing dish.


  • 4 Persian cucumbers, spiralized
  • 1 tbsp toasted sesame oil
  • 1 tbsp seasoned rice vinegar
  • 2 tsp low sodium soy sauce
  • 1 tsp sriracha sauce
  • 1 tsp toasted white sesame seeds


  1. 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.
  • For best results, use toasted sesame oil which is usually available at Asian grocery stores.
  • Also 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.
I use the Paderno World Cuisine Vegetable Spiral Slicer for the cucumbers.

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