Asian Cucumber “Noodles”

5 from 4 reviews


  • 2 hothouse cucumbers
  • 2 tablespoons rice vinegar
  • 4 teaspoons gluten free soy sauce (or regular if you aren’t gluten free)
  • 2 teaspoons sesame oil
  • 1/8 teaspoon sriracha
  • 1/8 teaspoon ginger powder
  • 2 tablespoons olive oil
  • 1 teaspoon honey (optional – omit if vegan)


  1. Peel the hothouse cucumbers partially so there are still strips of skin remaining unpeeled
  2. Slice the cucumbers in half and scoop out the seeds with a spoon
  3. Using a mandoline or any other julienne tool, julienne both cucumbers and place the “noodles” in a bowl
  4. I cut my cucumbers in half so they weren’t as long and it was easier to use the mandoline
  5. In a bowl, whisk together the rest of the ingredients and pour over the cucumber noodles to taste
  6. Serve immediately
  7. *If you have a spiralizer, you can try to use it for the noodles, but I tried mine and didn’t have nearly as much success as I did with my mandolin.*