- 3 Persian cucumbers you can use other types, but you will have to adjust sauce ingredients if your cucumbers are bigger or smaller
- 1/2 -1 tbsp sesame oil
- 1 tbsp light soy sauce if you use regular soy sauce make sure you use less and stay away from the very dark black soy sauce as it will make your cucumber noodles brown
- 1 tsp white sesame seeds
- 1/2 tsp minced garlic
- 1/4 tsp red pepper flakes or 1/2 tsp sriracha sauce
- salt as needed
Spiralize your cucumbers and place into a bowl. Sprinkle a little salt on the surface of the cucumber noodles and let sit in about 15-20 minutes. You will notice your cucumbers are now much more watery. Drain water from bowl.
Add sesame oil. soy sauce, garlic and pepper flakes/sriracha. Toss to completely mix into cucumbers. Taste and adjust as needed. If you find it needs more salt, add salt here rather than adding more soy sauce, otherwise your cucumbers will get really dark. Sprinkle with sesame seeds. Eat right away or you can also store in the fridge and serve cold later.