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
- 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
- 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.
- 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).
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.