Sesame Cucumber Noodles
Umami-packed cold sesame cucumber noodles (a Whole Foods Copycat recipe), loaded with delicious Asian flavor, are refreshing and addictively delicious.Â
I recently perused the salad bar at Whole Foods, and they had tasty-looking cold sesame cucumber noodles. After skimming for copycat recipes online, I found one on Holoka Home, and I had all the ingredients needed at home, so I saved some money and made a batch to munch on for a few days. These umami-packed cold Asian noodles were so flavorful, and the cucumber, green onions, and cilantro added a nice crunch and pop of freshness. These cold sesame cucumber noodles are a terrific light lunch, or pair nicely with Asian chicken skewers, potstickers, and edamame.
Sesame Cucumber Noodles
Dressing:
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- ½-1 tbsp chili crisp, to taste
- ½-1 tbsp honey, to taste
- 2 large cloves of garlic, finely grated
- 2 tsp fresh ginger paste
Remaining Ingredients:
- 8 oz linguine noodles, cooked al dente, drained & rinsed under cold water
- 2 Persian cucumbers, sliced thinly with a mandolin
- 2-3 green onions, sliced, to taste
- 3 tbsp fresh cilantro, chopped
- 2 tbsp toasted sesame seeds
Sesame Cucumber Noodles:
Prepare the dressing by combining the soy sauce, rice vinegar, toasted sesame oil, chili crisp, honey, garlic, and ginger paste in a small glass jar. Seal tightly with a lid and shake well. Set aside to let the flavors mingle.
Meanwhile, cook the linguine noodles al dente in a large pot of boiling water, according to the package instructions. Drain and rinse with cold water until cooled. Place cold noodles in a large bowl.
Dress the noodles by pouring ¾ of the well-shaken dressing over the cold noodles, and toss to coat.
Add the cucumbers, along with most of the green onions, cilantro, and toasted sesame seeds, and toss gently to combine and coat evenly.
Cover and refrigerate for at least 20-30 minutes.
To serve, remove from the refrigerator, toss to coat and taste, and re-season with additional well-shaken dressing if needed.
Garnish with remaining green onions, cilantro, and toasted sesame seeds before serving. Enjoy.
Ingredients
Dressing:
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- ½-1 tbsp chili crisp to taste
- ½-1 tbsp honey to taste
- 2 large cloves of garlic finely grated
- 2 tsp fresh ginger paste
Remaining Ingredients:
- 8 oz linguine noodles cooked al dente, drained & rinsed under cold water
- 2 Persian cucumbers sliced thinly with a mandolin
- 2-3 green onions sliced, to taste
- 3 tbsp fresh cilantro chopped
- 2 tbsp toasted sesame seeds
Instructions
- Prepare the dressing by combining the soy sauce, rice vinegar, toasted sesame oil, chili crisp, honey, garlic, and ginger paste in a small glass jar. Seal tightly with a lid and shake well. Set aside to let the flavors mingle.
- Meanwhile, cook the linguine noodles al dente in a large pot of boiling water, according to the package instructions. Drain and rinse with cold water until cooled. Place the cold noodles in a large bowl.
- Dress the noodles by pouring ¾ of the well-shaken dressing over the cold noodles, and toss to coat.
- Add the cucumbers, along with most of the green onions, cilantro, and toasted sesame seeds, and toss gently to combine and coat evenly.
- Cover and refrigerate for at least 20-30 minutes.
- To serve, remove from the refrigerator, toss to coat and taste, and re-season with additional well-shaken dressing if needed.
- Garnish with remaining green onions, cilantro, and toasted sesame seeds before serving. Enjoy.
Such an easy yet very tasty meal!
That dressing sounds delicious!
These sesame cucumber noodles look so refreshing! Perfect for hot summer days when you want something light but full of flavor. Love that it comes together so quickly too. Definitely trying this weekend.