Today I’m sharing my latest favorite lunch – Super Easy Sesame Cucumber Noodles. It’s kinda a PF Chang’s Copycat only with spiralized cucumber instead of cut into chunks. To me, that makes it seem more like a real meal and more filling.
I would love to know what your go-to summer meal is and if you already have a spiralizer. Please let me know in the blog comments. Thank you!
This recipe is so easy, I can hardly call it a recipe. With that said, I’ve been eating it every day for lunch the past 2 weeks just because of its ease.
I really don’t like the heat of the summer. It makes me slow down and feel lazy. To solve that I often do any cooking or spiralizing in the morning or the night before when it’s cooler.
Also, don’t forget that cooking in your slow cooker or Instant Pot will keep your kitchen cool all summer long.
Serves: 1 serving
- 1 large English cucumber or about 2 large regular ones
- 2 tablespoons soy sauce, tamari, (or use coconut aminos to make it soy-free and gluten-free)
- 1 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil (or use tahini to make no oil added)
- 2 teaspoons toasted sesame seeds
- Spiralize the cucumber. Break the noodles into soba-sized lengths.
- Mix the rest of the ingredients in a medium-sized mixing bowl. Toss the noodles in and mix. Plate up and sprinkle with sesame seeds.