Go Back
–+ servings
Sesame Cucumber Noodles
Print

Sesame Cucumber Noodles

Course Main, Salad
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time: 30 minutes
Total Time 55 minutes
Servings 6
Author Pam - For the Love of Cooking

Equipment

  • Small Jar with Lid
  • Large pot
  • Mandolin

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.