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Spicy Sesame Cucumber Noodle Salad

spicy sesame cucumber noodle salad - featured image
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A quick, refreshing, and flavorful salad featuring crunchy cucumber ribbons and silky rice noodles tossed in a spicy, nutty sesame dressing. Perfect for a light meal or side dish ready in under 10 minutes.

Ingredients

Scale
  • 4 ounces (115 grams) rice noodles (vermicelli)
  • 2 medium English cucumbers, peeled and spiralized or sliced into thin ribbons
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 clove fresh garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 tablespoon toasted sesame seeds (for garnish)
  • 2 stalks green onions, thinly sliced
  • Small handful cilantro, chopped (optional)

Instructions

  1. Bring a large pot of water to a boil. Add 4 ounces (115 grams) rice noodles and cook according to package instructions, usually 3-4 minutes until tender but still firm. Drain and rinse under cold water immediately to stop cooking and prevent sticking. Set aside.
  2. While noodles cook, peel and spiralize 2 medium English cucumbers or slice them into thin ribbons with a vegetable peeler. Place them in a large mixing bowl.
  3. In a small bowl, whisk together 2 tablespoons toasted sesame oil, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey or maple syrup, 1 minced garlic clove, 1 teaspoon freshly grated ginger, and ½ teaspoon red pepper flakes. Taste and adjust the heat or sweetness to your liking.
  4. Add the drained rice noodles to the bowl with the cucumber ribbons. Pour the dressing over the top and toss gently but thoroughly, making sure every noodle strand and cucumber ribbon is coated.
  5. Toss in 2 thinly sliced green onions and a small handful of chopped cilantro, if using. Sprinkle 1 tablespoon toasted sesame seeds on top for crunch and an extra nutty kick.
  6. Serve immediately or refrigerate for 15-20 minutes to let the flavors meld. Before serving, give it one last gentle toss and sprinkle a few more sesame seeds or a pinch more red pepper flakes if desired.

Notes

Do not overcook rice noodles; they should remain slightly firm to hold up against crunchy cucumbers. Rinse noodles under cold water immediately after cooking to stop cooking and prevent clumping. Use toasted sesame oil for best flavor. Adjust red pepper flakes to control spice level. For less watery cucumbers, salt and drain them for 10 minutes before mixing. Salad can be served immediately or chilled for better flavor melding. Store leftovers in an airtight container in the refrigerator for up to 2 days; consider storing dressing separately to keep cucumbers crisp.

Nutrition

Keywords: spicy sesame cucumber noodle salad, quick salad recipe, refreshing cucumber salad, rice noodle salad, easy Asian salad, sesame dressing, healthy salad

Find it online: https://platebelle.com/spicy-sesame-cucumber-noodle-salad-recipe-easy-5-minute-refreshing-meal/