Asian Cucumber Salad

Name: Asian Cucumber Salad
Yield: 1 serving
Ingredients: ¾ large cucumber; 1 packet shiritaki noodles; 2 tablespoons coconut oil; 1 medium spring onion; ¼ teaspoon red pepper flakes; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 teaspoon sesame seeds; salt and pepper to taste

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Asian Cucumber Salad

Iris Warren

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This yields 1 serving, which comes out to 424 Calories, 42.38g Fats, 8.24g Net Carbs, and 2.32g Protein.

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Ingredients

¾ large cucumber
1 packet shiritaki noodles
2 tablespoons coconut oil
1 medium spring onion
¼ teaspoon red pepper flakes
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon sesame seeds
salt and pepper to taste

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Instructions

Rinse off the shiritaki noodles very well. Make sure you get all of the excess water they were sitting in and wash them off completely.
Set them on a peper towel to completely dry, then bring 2 tbsp. Coconut Oil to medium-high temperature in a pan.
Once pan is hot, let noodles fry for 5-7 minutes, completely reducing in size and boiling off extra liquids.
Remove from pan and set on a peper towel to cool.
Slice cucumber thin, then arrange on a plate in design you want. Add the rest of the ingredients over the cucumber and let set in the fridge for at least 30 minutes. Sprinkle fried shiritake noodles over the top!