Cold Sesame Cucumber Noodles

24 Jan

cucumber noodles

I’ve been looking for a tasty way to replace traditional noodles in my diet and this is a nice alternative. I got me a new fancy spiral vegetable slicer (thanks Mom!) and it worked great for this. I wouldn’t say cucumber is an equally good replacement for real noodles, but for a person that doesn’t much care for cucumber, I thought they were pretty tasty, not to mention a lot easier on the ol’ waistline. So try this out next time you want a side of noodles with your meal. You won’t be disappointed!

  • 1 teaspoon sesame seeds
  • 2 cucumbers
  • 1 tablespoon tahini
  • 1 tablespoon organic sunbutter (I used cashew butter)
  • 1 teaspoon sesame oil
  • 1 tablespoon coconut aminos (or soy sauce if you don’t care about strict Paleo rules)
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cloves garlic, crushed
  • 1/4 teaspoon powdered ginger
  • 1 tablespoon water (if needed)
  • 1 scallion, dark green part only, thinly sliced

Heat a small saute pan over medium heat, then toast the sesame seeds until light brown, about 2-3 minutes. Set aside to cool.

Peel the cucumbers, then turn them into noodles with a julienne peeler. Gently pat dry with paper towels then place in a large bowl.

In a small bowl, mix the tahini, sunbutter (or other nut butter), oil, coconut aminos (or soy sauce), vinegar,  red pepper flakes, garlic, and ginger with a fork until smooth. If the sauce seems too thick to easily coat the noodles it can be thinned out with up to 1 tablespoon water.

Pour the dressing over the cucumber noodles and toss gently with a rubber scraper until evenly coated. Mound on a plate and sprinkle with the sliced scallions and toasted sesame seeds.

Serves 2

Adapted from The Clothes Make the Girl

 

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