Cucumber Noodles with Peanut Sauce

Name: Cucumber Noodles with Peanut Sauce
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2/3 cup creamy natural peanut butter; 2 tablespoons rice vinegar; 2 1/2 tablespoons gluten-free tamari; 2 teaspoons sesame oil; 2 teaspoons agave; 1 teaspoon fresh lime juice; 1 clove garlic; 1 teaspoon finely grated ginger; dash of red pepper flakes; 1/3 cup warm water; 2 large seedless cucumbers; 1/3 cup chopped fresh cilantro; 1/3 cup chopped peanuts

User Reviews

4.8

18 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Course
Main Course
Cuisine
American, International, Vegetarian, Vegan, gluten-free

Cucumber Noodles with Peanut Sauce

Iris Warren

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This noodle dish is light, fresh, and healthy!

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Ingredients

For the Peanut Sauce:

2/3 cup creamy natural peanut butter
2 tablespoons rice vinegar
2 1/2 tablespoons gluten-free tamari or soy sauce
2 teaspoons sesame oil
2 teaspoons agave or honey
1 teaspoon fresh lime juice
1 clove garlic minced
1 teaspoon finely grated ginger
dash of red pepper flakes to taste
1/3 cup warm water

For the Cucumber Noodles:

2 large seedless cucumbers
1/3 cup chopped fresh cilantro for garnish
1/3 cup chopped peanuts for garnish

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Instructions

First, make the peanut sauce. In a large bowl, combine peanut butter, rice vinegar, Tamari, sesame oil, agave, and lime juice. Whisk until smooth. Stir in garlic, ginger, and red pepper flakes. Whisk in the warm water until sauce is smooth.
Next, make the cucumber noodles. Adjust the julienne blade on a mandoline to the 1/8-inch-thick setting. Carefully run a cucumber down the blade, slicing the cucumber to form noodles. Continue with the other cucumber. If you don't have a mandoline you can use a julienne peeler to make the noodles or a spiralizer.
Place cucumber noodles on a plate or in a bowl. Drizzle with peanut sauce and toss gently. Top with cilantro and peanuts. Serve and enjoy!
Note-for gluten-free make sure you use Tamari and for vegan make sure you use agave. You can substitute soy sauce for the Tamari and honey for the agave if you don't need the recipe to be gluten-free or vegan. We also had leftover peanut sauce!