Cold Sesame Cucumber Noodles

Name: Cold Sesame Cucumber Noodles
Total time: 10 min
Yield: 3-4
Ingredients: Ingredients 2 tablespoons soy sauce 1 teaspoon dark sesame oil 3 tablespoons rice vinegar 3 tablespoons tahini 1/4 teaspoon cayenne pepper 1 tablespoon ginger root, grated 1 clove garlic, grated 3 large seedless cucumbers, spiralized to make 6 cups 8 ounces baked tofu, cut into cubes 3 scallions, chopped 2 tablespoons sesame seeds

By:

Co+op

Recipe Information

Total Time:

10 minutes

Servings:

3-4

Cool off with a bowl of curly cucumber “noodles,” coated in a tangy, savory tahini dressing.

Cool off with a bowl of curly cucumber “noodles,” coated in a tangy, savory tahini dressing. Use a spiralizer to make cukes into noodle shapes for a refreshing twist on sesame noodles. Pre-seasoned baked tofu adds a protein boost with minimal effort.

Ingredients

2 tablespoons soy sauce
1 teaspoon dark sesame oil
3 tablespoons rice vinegar
3 tablespoons tahini
1/4 teaspoon cayenne pepper
1 tablespoon ginger root, grated
1 clove garlic, grated
3 large seedless cucumbers, spiralized to make 6 cups
8 ounces baked tofu, cut into cubes
3 scallions, chopped
2 tablespoons sesame seeds

Preparation

In a medium bowl, stir the soy sauce, sesame oil, rice vinegar, tahini, cayenne, ginger and garlic.
Use a spiralizer or a julienne peeler to make "noodles" from the cucumbers. If the noodles are too long, cut into spaghetti-sized lengths.
Drizzle with tahini dressing, add tofu, and toss to mix.
Serve topped with scallions and sesame seeds.