These Sesame Cucumber Noodles are part yummy Asian sauce and part spiralizer love. That adds up to the easiest lunch you can pull out of the fridge!
Cucumber spaghetti is easy to make and you can spiralize them the night before.
What inspired this spiralized cucumber recipe?
Today I’m sharing my latest favorite lunch—Easy Sesame Cucumber Noodles. It’s kind of a PF Chang’s Copycat with spiralized cucumber instead of cut into chunks.
To me, that makes it seem more like a real meal and more filling.
Of course, they discontinued the dish, but I still make this to satisfy my cravings.
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.
Can I use a different sauce on my cucumber pasta?
Yes, you can. I love a spicy peanut sauce on these, and a red curry coconut sauce would taste great too.
You could also switch the cucumber noodles up with zoodles if that’s what you have an abundance of.
How do I make cucumber noodles or cucumber spaghetti?
The easiest and quickest way is to use a spiralizer. It turns zucchini, yellow squash, butternut squash, and more into veggie “pasta.”
There are several types: the changeable blade model that has suction cups to hold it steady on the counter while you use it, a hand-held model that’s a little cheaper, and a variation of the first that uses gravity to make it easier to use.
What if I don’t have a spiralizer?
You can use a peeler to cut long narrow strips from the cucumber. It won’t look like pasta, but it will still have a good mouthfeel.
First, keep an eye out at the Amazon Warehouse for a return.
Those are usually dented boxes and the like, but you can often get cheap kitchen appliances that way.
I’d go ahead and bookmark that link!
My second place to recommend is thrift stores. I’ve gotten one for most of my friends and have even upgraded my own a few times with second-hand store finds.
I even got a couple that was new and never used!
Ingredients for Sesame Cucumber Noodles
Here’s a quick list of this yummy Asian dish:
- English cucumber — 1 large, or about 2 large regular ones
- Soy sauce or tamari —or use coconut aminos to make it soy-free and gluten-free
- Rice vinegar
- Toasted sesame oil — use tahini or just leave out to make no oil added
- Toasted sesame seeds
How to make Sesame Cucumber Noodles
It’s easy! First, spiralize the cucumber and 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.
What do English cucumbers taste like?
English cucumber tastes milder and less bitter than regular cucumbers and the middles are often firmer too.
While they’re often promoted as seedless, they do have seeds, only smaller so they’re easier to eat, too.
They also do not need de-seeding, and even their skin is edible.
English cucumbers have unwaxed skin, so they’re typically sold with plastic wrapped around them. That means you can eat the peel if you’d like.
Many veggies retain their texture when blanched and then frozen, but not cucumber.
Cucumbers, when blanched and stored conventionally, do not freeze well.
Can you substitute soy sauce for tamari?
In many cases, yes. It’s highly likely that the tamari you’re seeing in some recipes is there because the recipe is gluten-free. (Most soy sauce varieties have gluten in them, that’s why).
So, you may sub the tamari in the recipe for soy sauce, and vice versa, using a 1:1 ratio—but not always. In some recipes, using too much soy sauce can be overpowering, as it tends to have more salt.
Tamari, on the other hand, has a richer and deeper soy flavor. But then again it can depend largely on what brand you’re using.
Tamari is 100% wheat-free, so it tastes like a mellow, less salty, and more nuanced soy sauce.
Traditional soy sauce contains wheat, which gives it a harsh, almost vinegar-like flavor that you don’t get from tamari.
Quick answer: no. White vinegar and rice vinegar may look similar, especially in their color, but they taste completely different.
White vinegar is sour, sharp, and harsh, while rice vinegar is actually sweeter and more delicate. White vinegar is super aggressive and acidic—you can even use it in cleaning out some household stuff.
No, they come from two different sources—you might have noticed how their names give it away! 😉
Despite the difference, you may substitute one for the other in many recipes, such as sushi rice and marinades.
It’s just that apple cider vinegar is a little stronger and cloudier than rice vinegar. At least it’s still on the milder side.
Which is better: sesame oil or toasted sesame oil?
They’re both great! It’s just that they serve different purposes. Toasted sesame oil comes from roasted sesame seeds.
It would be more flavorful, but that makes it better for finishing than cooking.
You can use either in this recipe or leave it out entirely to make it oil-free.
More recipes to try
There’s a lot more to do with cucumbers! You can have some quick pickle with cucumber and onions for nice side tofu dishes in the summer.
Also, when you’re in the mood for cocktails, mocktails, and other refreshments, you could add some kale cucumber cups from Vegan Finger Foods for your finger food party.
Super Easy Sesame Cucumber Noodles – PF Chang’s Copycat
Ingredients
- 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
Instructions
- 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.
Vicky @ Avocado Pesto says
LOVE everything about this recipe! I need to get my hands on a spiralizer so I can eat this ALL SUMMER LONG! Pinning and yumming : ))
Kathy Hester says
I am in love with my spiralizer and will be posting more summer recipes with it!
Annie says
This was delicious! I was looking for something quick & easy to add to our lunch of tofu, hummus, and bread – perfect!
Kathy Hester says
<3 - I miss you!!
Patricia says
Yes, spiralizers are great. Any and all recipes appreciated!!! This one looks really tasty!
Gale Maurer says
Thank you, thank you, thank you. It has been hot and humid here in South Western Ontario. We don’t feel like moving let alone cooking and bonus, recipes that use up the abundance of cucumber we have growing in our garden. I don’t have a spiralizer but I do have a rotato that will make the “noodles”. I will be making this recipe for dinner tonight.
Janet Robinson says
I don’t see soba noodles as an ingredient, but mentioned in instructions.
Kathy Hester says
The word soba is used to give an idea of the length you want to cut your cucumber noodle to. Break the noodles into soba-sized lengths.
Mary Chleboun says
Kathy, I have no idea how long that it is… can you help me out with further explanation?
Kathy Hester says
It’s a little shorter than spaghetti, but you can cut them to the length you like best.
Kelly says
Thank you for this. I’ve been making cucumber slices with soy sauce and toasted sesame seeds for a snack. I never thought of spiralizing the cucumber or adding rice vinegar or sesame oil.
I made this for dinner tonight. I made it with Gardein’s Chick’n Scallopini. I followed the package directions for it, except instead of sauteing it in water, I made a second batch of the dressing for the cucumbers. I served the chick’n over the cucumber “pasta.”
It’s perfect! Thank you!
Dave says
I’ve never tried cucumber noodles but I know they must be healthier for you than regular noodles. I would love to try these with my family.
Julia says
I’m confused. Is this a salad or do you use a slow cooker.
Kathy Hester says
It is an uncooked main dish.
Ryan says
Nice, refreshing recipe! Perfect for those hot summer days when you don’t want to turn the stove on. Also, since I like a bit of spice, I’ve taken to putting a dollop of chili-garlic paste or Sriracha in the sauce. Yummy! Thanks, Kathy!
Joann Lakes says
I love that you’re offering no oil substitutes. I don’t always go no sos but I am doing it more and more for health reasons (husband’s). I’ve been doing a great deal of no added oil especially when sautéing.
I love the energy you put into your social networking. You’re tireless.
JoAnn M Lakes says
I added some freshly grated ginger and a roasted garlic clove (also grated). I love spices and herbs. I bet cilantro would be a great addition for those people that find it delicious. I wish I didn’t have the soap taste bud.
Jen says
Thank you for this recipe. I recently purchased the OXO Spiralizer (countertop model) from Bed, Bath, and Beyond (use your $10 coupon for a great discount). I absolutely love it! I will make this recipe tonight.
By the way, do you have a vegan biscotti recipe you can share?
Kathy Hester says
Yay on the discount!! I don’t have a biscotti recipe yet, but I’ll make one for you <3 Any flavor you want?
Jen says
Almond!
Mary Burdick says
I love this idea! You never cease to amaze me with your culinary creativity.
Kathy Hester says
Thank you so much!
Nancy says
I like the idea of using cucumbers, but as written, one serving of the recipe has MORE than a whole days worth of sodium! Yikes!!
Kathy Hester says
That’s why I encourage everyone to adjust the recipes to fit their diet. Try using coconut aminos instead of soy sauce to reduce the sodium.
Donna @ Modern on Monticello says
This looks delicious. Thanks for sharing the link to buy the spiralizer. #HomeMattersParty
Sandi says
Shouldn’t you drain the cucumbers after spiraling them so your recipe is not watered down?
Kathy Hester says
You can, but I haven’t had an issue with the ones I use.
Giselle says
Does any other pasta dressing work – how about pesto? (I have a spiralizer and want to experiment on cucumbers, but I lack sesame seeds/oil/soy sauces etc :’) and would appreciate any alternate sauce suggestions!)
Kathy Hester says
You could use any dressing and turn it into something else. If you want to keep it Asian, maybe try some miso, veggie broth, garlic and ginger?