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!
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.
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?”
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.
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
- 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.