This light and refreshing cucumber noodle recipe features crisp asparagus and a bold ginger-scallion sesame sauce. Perfect as a healthy vegan and gluten-free spring meal or side dish. Quick to prepare, full of flavor, and ideal for warm-weather lunches or dinners.

Cucumber Noodles with Asparagus & Sesame Sauce
As the weather warms up, there’s something especially satisfying about light, vibrant dishes that let seasonal produce shine. This refreshing cucumber noodle recipe is the perfect example of that. Slippery, cooling cucumber noodles meet the tender snap of bright green asparagus, tossed in a bright ginger-scallion sesame sauce.
The combination of crisp-tender asparagus and silky cucumber noodles makes for a refreshing dish that’s perfect for warm days. Whether served as a light lunch, a healthy side, or a quick dinner, this dish is not only easy to prepare but also full of vibrant flavors. With minimal cooking time and maximum flavor, it’s a simple yet elegant way to enjoy the season’s best.
🥒 What Are Cucumber Noodles?
Cucumber noodles are thin, noodle-like strands made by spiralizing or julienning fresh cucumbers. Light, hydrating, and naturally gluten-free, they make an excellent alternative to traditional pasta—especially in raw or chilled dishes.
If you haven’t tried making noodles out of vegetables yet, I highly recommend investing in a small julienne peeler or a spiralizer. It’s a quick, fun way to turn your favorite veggies into long ribbons or “zoodles” (zucchini noodles are another popular option). Cucumber noodles in particular are perfect for warm-weather meals. They’re refreshing, slightly crunchy, and ideal for soaking up flavorful dressings and sauces.
In this recipe, cucumbers take the place of soba or rice noodles and are paired with a tangy Asian-inspired sauce and crisp-tender asparagus. With just a few ingredients and minimal cooking time, you’ll have a plateful of silky, slurpable veggie noodles that are as beautiful as they are delicious.

💡 Tips for Making Vegetable Noodles
Making vegetable noodles at home is simple, but a few key tips can help you get the best results—especially when working with water-rich vegetables like cucumbers.
Choose the Right Tools
- Julienne peeler – Great for beginners. It’s small, affordable, and ideal for firmer vegetables like cucumbers, zucchini or carrots.
- Spiralizer – Perfect for making long, curly noodles or other noodle shapes. Most models are compact and great for small kitchens.
Pick the Right Cucumbers
- Use English cucumbers or Persian cucumbers, which have fewer seeds and thinner skin. Their firmness makes them easier to spiralize, and they hold their shape better.
Keep It Crisp
- Serve immediately: Cucumber noodles are best enjoyed fresh. If you need to prep ahead, store them separately from any sauce and assemble just before serving.
Ingredient Notes
- Scallions (green onions) - Adds a mild onion flavor with a touch of sweetness.
- Fresh ginger - Provides a fresh, spicy kick that brightens the dish.
- Toasted sesame oil - Imparts a rich, nutty aroma characteristic of Asian cuisine.
- Olive oil - A neutral oil that balances the sesame oil's intensity.
- Coconut aminos - A soy-free alternative to soy sauce, offering a slightly sweet and savory taste.
- Red pepper flakes - Adds a hint of heat; adjust to your spice preference.
- Sea salt - Enhances all the flavors and balances the sweetness.
- Asparagus - Quickly blanched to retain crispness and vibrant color.
- English hothouse cucumbers - Julienned to create noodle-like strands that serve as a refreshing base.
- Toasted sesame seeds (optional) - For garnish, adding a delightful crunch and nutty finish.

Directions
- Prepare the Sauce:
In a large bowl, whisk together the sliced scallions, grated ginger, toasted sesame oil, olive oil, coconut aminos, red pepper flakes, and a pinch of sea salt. Set aside to allow the flavors to meld. - Blanch the Asparagus:
Bring a pot of salted water to a boil. Add the asparagus pieces and cook for about 2 minutes until they are crisp-tender. Immediately drain and transfer them to a bowl of ice water to halt the cooking process and preserve their bright green color. - Create Cucumber Noodles:
Using a julienne peeler or spiralizer, slice the peeled cucumbers into long, noodle-like strands. If using a julienne peeler, rotate the cucumber a quarter turn after each slice to create even strips. - Assemble the Dish:
Add the cucumber noodles to the bowl with the ginger-scallion sauce. Gently toss to coat the noodles evenly. Incorporate the cooled asparagus pieces and toss again to combine. - Garnish and Serve:
Transfer the mixture to serving bowls. Sprinkle with toasted sesame seeds for added texture and flavor. Serve immediately and enjoy!
Variations
- Raw Version: For a raw alternative, skip blanching the asparagus. Instead, shave it thinly with a vegetable peeler and use untoasted sesame seeds.
- Noodle Alternatives: Use spiralized zucchini instead of or in addition to the cucumber noodles for different textures and flavors.
Conclusion
Whether enjoyed as a main course or a side, these cucumber noodles with asparagus and ginger-scallion sesame sauce are sure to become a favorite. The vibrant flavors and refreshing textures make it the perfect dish for warm weather, and its light yet satisfying nature makes it a go-to for everything from casual lunches to weeknight dinners. Light, healthy, and packed with flavor, I have a feeling it will become a staple in your kitchen!

Cucumber Noodles with Sesame Sauce
Quickly blanched asparagus spears top a pile of ginger scallion doused cucumber noodles and are finished with a sprinkle of toasted sesame seeds.
Ingredients
- 2 to 3 small scallions (green onions), thinly sliced
- One 2 to 3 inch piece of fresh ginger, peeled and grated on a microplane
- 1 teaspoon/5ml toasted sesame oil
- 2 Tablespoons/30ml olive oil (chose one with a fairly light and neutral flavor)
- 1 ½ Tablespoons/23ml coconut aminos
- 1 /8th teaspoon red pepper flakes, or more to taste
- Pinch of sea salt, to taste
- 1 bunch asparagus, ends trimmed and sliced on the diagonal into 2 inch pieces
- 2 English hothouse cucumbers, peeled
- 2 Tablespoons/30g toasted sesame seeds to garnish (optional)
Instructions
- In a large bowl whisk together the scallions, ginger, toasted sesame oil , olive oil, coconut aminos , red pepper flakes .
- Taste and add a pinch of salt if needed. Set aside while you make the asparagus and cucumber noodles. Bring a pot of salted water to a boil. Blanch the asparagus spears until crisp tender (about 2 minutes) then drain and shock in a bowl of ice water to stop the cooking and set color. Using a julienne peeler or spiralizer create long noodles from the peeled cucumbers. (If using a julienne peeler, run it lengthwise until you reach the core then turn a ¼ turn and repeat all the way around. Toss the cucumber noodles with the ginger scallion sauce, add the cooled blanched asparagus and toss gently again to combine. Sprinkle with toasted sesame seeds and serve.
Notes
Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo (for a Raw version, skip blanching the asparagus and shave it thinly with a peeler and use un-toasted sesame seeds)
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 243Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 625mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Shannen says
Does anyone know whether this recipe would freeze well?
Sylvie says
No, it's best eaten fresh but will keep in the fridge overnight.
Deuce says
Will this keep overnight? I would want to make it for dinner and then take it for lunch the next day. Not sure how well cucumber keeps though since it tends to let go more moisture as it sits.
Sylvie says
It won't be quite as crunchy but it should be fine for lunch the next day.
veenashankar says
so refreshing and healthy noodles