Name: Asian Cucumber "Noodles"
Prep time: 15 min
Total time: 15 min
Ingredients: 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)

Asian Cucumber “Noodles”

★★★★★

5 from 4 reviews

Author: Annie Chesson
Prep Time: 15 mins
Total Time: 15 mins
Yield: 4 sides 1x

Ingredients

Scale

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)

Instructions

Peel the hothouse cucumbers partially so there are still strips of skin remaining unpeeled
Slice the cucumbers in half and scoop out the seeds with a spoon
Using a mandoline or any other julienne tool, julienne both cucumbers and place the “noodles” in a bowl
I cut my cucumbers in half so they weren’t as long and it was easier to use the mandoline
In a bowl, whisk together the rest of the ingredients and pour over the cucumber noodles to taste
Serve immediately
*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.*

Find it online: https://www.thegarlicdiaries.com/asian-cucumber-noodles/