Easy Sesame Cucumber Noodles

Easy Sesame Cucumber Noodles

Easy Sesame Cucumber Noodles

Why did I title this post “easy”? Well, because this spiralized version of the classic dish is well, easier to make.

We don’t have to wait for any water to boil and we don’t have to monitor the noodles as they cook. No mushy, overcooked noodles and no crunchy, undercooked noodles.

Just purely delicious noodles, ready in a pinch – and without the heavy carb and calorie count!

Easy Sesame Cucumber Noodles

I love that spiralizing let’s you do the “fakeout takeout.” I did it first here with my sweet potato fried rice.

I mean, seriously, just put this dish in a takeout container and voila – you’ve got sesame noodles (just with cucumbers!)

You can easily swap in zucchini noodles here, for more oomph. If you’re having this for dinner, use zucchini noodles and add chicken or beef to really wow yourself. This recipe, as is, is meant to be a side to your dinner or lunch.

Easy Sesame Cucumber Noodles

This sauce yields a little less than 1 cup, so if you don’t want to make 5-6 servings, you can easily divide it by 1/2 or 1/4 to make it for 2-3 people instead. Or, if you’re meal planning for the week, just prep your spiralized vegetables and this sauce separately.

Your tastebuds won’t believe you – this sesame sauce is the real deal. With the cold cucumber noodles and the thick tahini (or peanut butter!) texture, you’ll ask yourself, “Will I ever eat regular takeout again?”

Easy Sesame Cucumber Noodles

Most importantly, it’s crucial that you fully pat-dry the cucumber noodles after spiralizing. If you don’t, the excess moisture in the noodles will thin out the sesame sauce, taking away from some of its flavor. For a video on spiralizing cucumbers, click here.

On a random note, I know I brag a lot about spiralizing (as in the beginning of today’s post), so I recently put together a list of my reasons why everyone should spiralize. Check those out here.

Easy Sesame Cucumber Noodles

That’s all – see you Sunday! From now until then, I’ll be addressing my wedding invitations.

What are your favorite takeout items that you’d like to Inspiralize?

Nutritional Information & Recipe


Easy Sesame Cucumber Noodles

Make sure to pat the cucumber noodles dry thoroughly, using paper towels to remove excess moisture!
Prep Time20 mins
Total Time20 mins
Servings: 5 -6


  • For the sauce:
  • 2 tablespoons sesame oil
  • 3.5 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • ¼ cup tahini or creamy peanut butter
  • 1 tablespoon honey
  • 1 tablespoon finely grated ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons sriracha
  • For the rest:
  • 3 teaspoons white sesame seeds
  • 4-5 large English cucumbers Blade C, noodles trimmed*
  • 4 scallions diced, to garnish


  • In a medium bowl, whisk together the sesame oil, the soy sauce, rice vinegar, tahini (or peanut butter), honey, ginger, garlic and sriracha.
  • In a large bowl, toss the cucumber noodles with the sesame sauce. Transfer to a serving bowl and garnish with sesame seeds and scallions.


This makes about 1 cup of "sauce."

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Samantha says:
Recipe sounds yummy and easy enough. I will swap out soy sauce for coconut aminos to make this dish paleo. Thanks!
Coconut aminos would work perfectly here! Great idea for those Paleo followers, thank you.
jem says:
Looks really good but the "healthy" part is diminished by all the fat -- with very little fiber & protein. I'd try it as a very special treat sometime, not often!
Candee says:
I can maybe see your point about too little protein, but fat? Come on! Why are Americans so scared of fat? Fat is good for the body!
Holly says:
Hi- i really appreciate your inspiring ways to work with the spiralizer. (i guess thats why you named your blog as such!:) when i went to your video for the cucumber it's using a different blade than the photos in this post. i'm new to using the padermo spiralizer-- just wanted to give you a heads up on that difference. many thanks
Lauren says:
Looks great! How do you keep your cucumbers from getting too watery?
Pat dry thoroughly with paper towels!
Karla Sheeley says:
This is exactly what I was looking for! :)
Judith says:
Great recipe --I can "taste" it by reading. If one can't find coconut aminos or want to take out a loan to buy it, some Paleo people substitute tamari (Japanese soy sauce next to the soy in most grocery stores) even though it is not 100% Paleo. Just look for the wheat free one. I wouldn't add the honey (added sugars are not healthy) and the other ingredients will temper the vinegar so it'snot really necessary. I will make this for supper.
This looks like just my sort of thing. :) Thanks!
Rosemary Allegri Nelson says:
Yum trying this out 2nite, thank you!
Rachel says:
Hii! I have a question not about this post but about spiralizing jicama - it looks so easy, but last night when I tried to do it - it was like the jicama had to much moisture inside and I could get the handle to turn with out turning it into mush...has that ever happened to you? I felt silly, because it looks so easy on here.
Not silly at all - if the jicama is over-ripe, that will happen!
Jennifer La Cagnato says:
Totally making this tonight!! This will make number 6 of your recipes! !
I made it with what i had in the kitchen, and it turned out great. I didn't have ginger or Sriracha, and i left out the honey and added shrimp and malt vinegar... will definitely be making again!
Debra says:
I'm all about the turnip noodles. Who knew?
aryelia says:
i just made this for dinner and it was so good. i put in the sauce a little miso paste to add an extra kick and it did wonders :)
Oh, love the miso idea! Glad you liked the recipe.
Anonymous says:
do you think i can swap in almond butter for the tahini/pb? or would it change the taste too much?
No, it would work well! Make sure it's a creamy/smooth variety!
waddayameen says:
I made this tonight! I was a little leery after tasting the sauce and cuc's, but once you add the scallions and sesame.. amazing. Thanks, That was the easiest recipe yet. The only twist I made was to add about 1/4 tsp of salt. Keep em coming Ali!
Kelly M. says:
Hi Ali ~ just commenting on other comments. This is Not an UNheathy recipe! It is a side dish-- which usually isn't high in protein. I think this should be filling enough that less meat would be needed as the main dish. Using Organic Raw Honey adds nutrients. The Miso is a good idea -- it is more than adding flavor it adds the goodness of Fermentation. Organic Unrefined Sesame Oil is fine or use part Organic Coconut Oil. Coconut Nectar and Coconut Aminos are both good substitutions. A few shakes of Toasted Sesame Oil would be a rich flavorful addition. This sauce over fresh crisp cucumber noodles sound so delicious and refreshing! I will be making it soon.... thank you for another teriffic recipe! Yay -- wedding invitations -- it's getting closer! :)
Judith says:
Using organic raw honey adds far more fructose than it does trace minerals or any other significant nutrients. The one tablespoon adds 64 calories of nothing but sugar with over half of it being fructose which is the source of heart disease according to the latest research. Everyone can make up their own mind as to what they want to sub or leave out. I just don't like to see people justify adding honey as a "safe" or "healthy' ingredient just because it happens to have insignificant quantities of anything but fructose and other sugars. It is still an added sugar. Sugar is sugar is sugar and fructose is the specific cause of LDL-b, the type that hardens the arteries according to the latest research. The minuscule trace elements in honey cannot negate that fact. I just want people to understand these added sugars are not good or healthy , even when organic, raw, homespun or whatever else. They are all directly related to heart disease.
Renee says:
This was fantastic! My children even ate it. Thank you for another wonderful recipe! I love your site.
Jilly says:
Patting cucumber noodles dry DOES NOT DO IT. I have learned to put mine in a colander and put a weight on top for about 20 minutes, THEN pat dry. Otherwise your sauce will be watery. For those of you concerned about fat, lighten up and read the new research. Use fresh ground or old fashioned peanut butter, not Jif.
Judith says:
If you don't want to add peanut butter of any kind but get the peanut taste, take dry roasted or other peanuts and grind them up into peanut powder in a spice grinder. Thickens the sauce, add the flavor and only the natural fats in a peanut are in your recipe. If you buy low fat peanut flour, you get 3.5 fat grams fat per tbsp, dry roasted has 7.95 fat grams per tbsp and regular has 8.67 g fat per tbsp. They're just a fatty legume so you can choose what you want.
Nancy says:
Where actually is the recipe? I love your ideas, but I cant' hardly ever find the recipe for anything. This post shows pictures of the cucumbers and the final dish and the sauce , but where is the recipe listed? I don't see it on the page at all.
Nancy - the recipe is always at the bottom of each post, so keep that in mind for any of my future recipes! Hope that helps.
Nancy says:
oops, I found it, I just didn't keep scrolling to the very bottom of the photos. I have found this problem a couple of times (looking for the recipe) would you possibly consider moving the recipe up to the top?
molly yeh says:
i am officially craving these. sesame noodles are my FAVE. i love that you put fresh ginger in yours.
Anonymous says:
Made it tonight. YUM!! That is all.
Dina says:
Made this tonight! It was so easy and delish! Only thing I should have done differently was pat dry the cucumber because it got a little watery when I served it. But other than that it was amazing.
Dina - thanks for trying the recipe!! Did you see the note in the recipe about patting dry?
Sandy Lynn says:
Yet another delicious meal. I shredded some baked salmon to create a dinner dish that was outstanding.
Emily says:
This looks amazing! How long do you think the leftovers would stay good in the refrigerator?
Ali Maffucci says:
Cucumber noodles are tough, so I'd recommend preparing the sauce and noodles separately and then combining when ready to eat!
Luana says:
Sounds great! I love that you include the nutritional info for the recipe; it's very helpful!
Karen says:
I use PB2 (powdered peanut butter) for the peanut buttter portion. Really cuts down on the fat and calories but keeps the flavor:-)
Judith says:
Or if you have trouble finding the PB2 , don't like the extra cost or the added sugar, you can grind dry roasted peanuts in your spice/coffee bean grinder. There's 6 calories, .5 g fat and .22 g CHO of which .04 is sugar grams in each dry roasted peanut. So 12 dry roasted peanuts would have half the fat calories of PB2 and be easier to find depending on where you live. They would also go far in adding the flavor. That's what I use and do for any recipe that needs PB flavor with the lowest calories possible considering the flavor of these fatty little legumes. It all depends on what you want.
Brooke says:
I've made this twice and love it! However, mine always ends up really soupy. Any suggestions on how to keep it from becoming so watery? Thanks!
Suzy says:
I've made it 2 or 3 times myself and had the same problem. The last time I put the noodles in my salad spinner and that helped quite a bit. I'm going to carry the dressing separately and toss it on before I eat it for lunch. I think that will help too.
Jennifer says:
Loved this dish! I did not have a problem with it being too wet, even though I prepped it several hours in advance; I did dry the cucumber noodles very well.
Blondefireangel says:
I did not have any cucumbers but I added some raw broccoli florets. It was very tasty. I think the sauce could be used on a variety of raw vegetables. This was our first time eating "zoodles" . Could barely tell it was not real pasta!!
Nita says:
This was so quick and delish! It took about 10 minutes to make and I used zucchini noodles instead.
Brie says:
Ooh, sounds like a great recipe! But I absolutely hate spicy things - so besides sriracha, what should I omit? Thanks a bunch!
Sarah says:
The link to "spiralizing cucumbers" comes up as "private video" on YouTube?
Mary says:
These noodles turned out great! I like spicy so I added a little extra Sriracha sauce and served the noodles with baked salmon. It was a delicious combination!
Dave Dally says:
I've never tried cucumber noodles but I know they must be healthier for you than regular noodles. I would love to try these with my family.

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

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I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

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