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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.
Chilioil. 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:
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.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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