Cucumber Noodles with Sesame Sauce

🥒 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.