Easy Vegan Taiwanese Sesame Cucumber Noodles (Gluten Free Option)
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This recipe for 10-minute sesame cucumber noodles is a quick and super refreshing dinner or lunch that’s vegan, gluten-free, and full of nutty, creamy flavors.
If you’re looking for the fastest, most satisfying vegan lunch to throw together on a busy work day, these sesame cucumber noodles are for you! You don’t need any fancy ingredients to make a super thick and creamy sauce that’s delicious, no cooking required.
Ingredients for Sesame Cucumber Noodles
Here’s what you need for this 10-minute recipe:
- Noodles. You can use any gluten-free noodles that you like. I use rice noodles.
- Sesame paste. I use Chinese sesame paste, but you can also use a blend of peanut and sesame paste for an even nuttier flavor.
- Sesame oil. Look for toasted sesame oil for a warmer flavor.
- Rice wine vinegar. This is easy to find at most well-stocked grocery stores.
- Tamari. Or use regular soy sauce if you’re not gluten-free.
- Maple syrup. A touch of sweetness makes the other flavors shine. You could also use agave.
- Garlic. I recommend using fresh garlic, not garlic powder.
- Pepper flakes. Feel free to use more or less, depending on your preference for spice.
- Sesame seeds. Toasted seeds have the best flavor.
- Cucumbers. I like Persian for this recipe, but any kind will work.
- Scallions. Use the green tops for garnish.
- Chili oil. This adds some nice heat, but if you don’t like spice, you can omit it.
Can I Make the Noodles in Advance?
Yes, you can use this recipe for meal prep! Store the cold, dressed noodles in an airtight container in the fridge for up to four days.
Are Sesame Noodles Peanut-Free?
Yes! This recipe is actually entirely nut-free. But it has a delicious nutty flavor, thanks to sesame paste, sesame oil, and sesame seeds.
Can I add More Veggies?
Sure, if you’d like to amp up the nutrition and color in this recipe, feel free to add more veggies. Here are some that would be great:
- Raw carrots
- Bell peppers
- Sauteed mushrooms
- Fresh tomatoes
More Easy Vegan Noodle Recipes
- Spicy Cold Korean Noodles (Bibim Guksu)
- Homemade Gluten Free Udon Noodles (vegan, grain free, paleo)
- Vegan Japchae (Korean Glass Noodle Stirfry)
If you make these sesame cucumber noodles, be sure to let me know what you think with a comment below!
10 Minute Sesame Cucumber Noodles (vegan, gluten free)
- 8 oz gluten free noodles of choice I used rice noodles
- 1/4 cup Chinese sesame paste* you can also use a sesame/peanut blended paste
- 1/2 tsp toasted sesame oil
- 3 tbsp rice wine vinegar
- 2 tbsp tamari
- 1 tsp maple syrup
- 2 cloves garlic minced
- 1 tsp red pepper flakes optional
- 2 tsp toasted sesame seeds
- 1-2 persian cucumbers julienned
- 2 scallions green tops diagonally sliced
- chili oil to taste
- roasted peanuts crushed, to taste
- Start by preparing the noodles according to package directions. Strain and toss in a little bit of neutral oil to help prevent sticking.
- Whisk together sesame past, sesame oil, rice wine vinegar, tamari, maple syrup, garlic and red pepper flakes, if using. Add warm water by the tablespoon and whisk until you achieve a nice consistency (you should be able to pour the mixture).
- To assemble, dress the noodles in the sauce, divide into two portions and top with cucumbers, roasted peanuts, sesame seeds, scallions and chili oil to taste.
- I really recommend using a Chinese sesame paste over tahini because the Chinese version is made from toasted sesame seeds and has a much nuttier flavour. It's also darker in colour.
Nutrition information is automatically calculated, so should only be used as an approximation.