How to make vegetarian sesame marinated cucumber noodles

Print this recipe
Sesame noodles are a Chinese takeout classic, but in the recipe below, ribbons of cucumber stand in for the noodles. The result is a gluten-free dish that's light and full of flavor.
The secret to making sure these noodles are tasty (and not watery) is in properly draining the cucumber. Allow time to let the cucumber give off all its excess water before tossing it with the dressing. You can make the dressing in advance, but don't toss it with the cucumber until you're ready to serve. This will ensure that the salad is fresh and crunchy.
Cooktop Cove
Vegetarian Sesame Cucumber Noodles
20 minutes
0 minutes
20 minutes
4 cucumbers
3 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon black rice vinegar
1 tablespoon chopped pickled ginger
1 teaspoon Korean chili paste
1 teaspoon mirin
1 scallion, thinly sliced
1 tablespoon black sesame seeds
1 tablespoon toasted sesame seeds
Halve the cucumbers lengthwise and use a small spoon to scrape out the seeds.
Use a vegetable peeler or mandolin to cut the cucumber halves into long ribbons.
Place the cucumber ribbons in a colander, and season with salt. Toss well to coat. Place over a bowl to allow the ribbons to drain for 15 minutes.
Combine the sesame oil, soy sauce, vinegar, ginger, chili paste and mirin.
Press down on the cucumber ribbons slightly to ensure any excess liquid has been removed, and pat with a paper towel to remove any excess salt.
Toss with the dressing, scallion and sesame seeds. Serve cold.
Print this recipe
Share on Facebook

You are sure to fall in love with these delicious vegetarian spaghetti dishes!
September 20   ·  
This vegetarian fried rice is slightly sweet thanks to the addition of pineapple chunks and marinated tofu.
September 19   ·  
Brussels sprouts have become such a cliché food for picky eaters to abhor that many of us don't even bother preparing them. Unfortunately, by doing so we miss out on all the delicious possibilities these little green goodies offer.
September 19   ·