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Sesame Cucumber Noodles

Sesame Cucumber Noodles from Well Fed 2

  • Author: Melissa Joulwan
  • Yield: 2 1x


Sometimes, especially when I’m stressed, my desire for the good ol’ days of takeout is almost unbearable. This recipe will satisfy that craving for you as it does me! – Melissa


  • 2 large cucumbers (or 1 large English cucumber)
  • Salt
  • 1 teaspoon sesame seeds
  • 4 teaspoons tahini
  • 2 teaspoons sunflower seed butter (no sugar added)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon coconut aminos
  • 1/2 tablespoon rice vinegar
  • 1 tablespoon water
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1/4 teaspoon powdered ginger
  • 1 scallion, green part only, thinly sliced


  1. With a julienne peeler, turn the cucumber into noodles.
  2. Place the julienned cucumber into a colander or wire sieve and toss generously with salt until the strands are lightly coated.
  3. Allow the noodles to “sweat” for 20-30 minutes to remove excess water.
  4. Rinse with running water, drain well, and pat dry with paper towels. (You may be tempted to skip this step. I strongly advise against it. This step prevents watery noodles.)
  5. While the cucumber is sweating in the colander, heat a small sauté pan over medium heat. Toast the sesame seeds until light brown, about 2-3 minutes.
  6. Set aside to cool.
  7. In a small bowl or food processor, mix the tahini, sunflower seed butter, sesame oil, coconut aminos, rice vinegar, water, red pepper flakes, garlic, and ginger until smooth.
  8. Place the cucumber noodles into a large mixing bowl.
  9. Add the dressing, and toss gently with two wooden spoons until evenly coated.
  10. Mound on a plate and sprinkle with the sliced scallions and toasted sesame seeds.
  11. Enjoy the first creamy, nutty bite, then ask yourself, “Who needs takeout?”

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Tina Turbin

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