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Sesame Noodels with Cucumber 

July 13, 2016

I never had cucumber with Asian food until we tried a local gluten-free health cafe recently and it pairs quite well.  I didn’t have sesame noodles on hand, but did have angel hair pasta so I used that and it was just as good.  This is an easy recipe to add a plethora of optional veggies as well.

Difficulty: Easy
Prep Time: 20 min
Cook Time: 10 min
Total Time: 30 min
Yield: 3 servings
Taste: Good


3/4 pound dried rice noodles (or angel hair pasta)
2 tablespoons toasted sesame oil, plus a splash to loosen noodles
2 tablespoons Chinese sesame paste or tahini
1 tablespoon peanut butter
3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice vinegar (I used white wine because I had it on hand)
1 tablespoon granulated or brown sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic (from 1 medium-large clove)
2 teaspoons Chili-garlic paste, to taste
1/2 pound cucumber, very thinly sliced
1/2 cup roasted salted peanuts, roughly chopped

A handful of chopped fresh herbs, such as mint and cilantro, for garnish

Optional: green onion, shredded carrots, tofu, chicken, bean sprouts, sriracha topping, ect!


  1. Cook noodles according to package directions and rinse with cold water to cool. Drain well. Drizzle with a tiny splash of toasted sesame oil to keep them from sticking until dressed.
  2. Meanwhile, whisk sesame paste and peanut butter in the bottom of a small bowl, then whisk in soy sauce, vinegar, remaining 2 tablespoons sesame oil, sugar, ginger, garlic, and chile-garlic paste to taste until smooth. Adjust flavors to taste.
  3. Toss sauce with hot or cold noodles.
  4. Place a medium-sized knot of dressed noodles in each bowl, followed by a pile of cucumber. Garnish generously with peanuts and herbs. Serve with extra chile-garlic paste on the side or top with sriracha.

Source: Smitten Kitchen


From → Main Dish

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