I’m Obsessed With This Cucumber Noodles Recipe (With Sesame Soy Dressing)

Cucumber noodles are incredible. If you’ve never had them,  you need to go try them right now.

I first stumbled onto the idea of cucumber noodles during one of those hot Florida afternoons when the thought of turning on the stove made me want to cry. I’d been spiralizing zucchini for ages, but cucumbers? That was a game-changer. They’re hydrating, naturally crisp, and soak up dressing like nobody’s business.

Now, plain cucumber noodles are nice and all, but I like a little sass in my salads. So I whisked together a bold, spicy sesame soy dressing with garlic, red pepper flakes, and a splash of toasted sesame oil for a nutty little twist that makes the whole thing pop. It’s light, quick to toss together, and perfect on its own or served alongside grilled shrimp or tofu.

This one’s become a summer staple in our house, especially when the produce drawer’s overflowing and I need a fast lunch that won’t weigh me down.

Why This Cucumber Noodles Recipe Works So Well

Cucumber noodles with spicy sesame soy dressing work because they check all the boxes for what you want from a light summer recipe:

• light, crips, and fresh when made with quality ingredients
• fast and extremely easy to make
• low-carb, low-calories dish
• sweet, savory, and packed with flavor

Let’s start with the texture. Cucumbers spiralize beautifully into light, crisp noodles that hold their shape and add a refreshing crunch to every bite. They’re naturally hydrating and pair perfectly with bold, umami flavors like soy sauce and sesame oil.

Then there’s the dressing. This isn’t your average vinaigrette. It’s got garlic, heat from red pepper flakes, the richness of sesame oil, and a little rice vinegar to brighten things up. The balance of salty, spicy, tangy, and nutty gives this dish serious personality.

It also happens to be incredibly quick to prep. You can toss the whole thing together in less than 15 minutes, and it holds up surprisingly well in the fridge.

This recipe is a lifesaver when you want something healthy but don’t feel like cooking, especially on hot days.

Ingredients For This Cucumber Noodles Recipe With Spicy Sesame Soy Dressing

You only need a handful of ingredients for this recipe, but together they create something fresh, bold, and delicious.

For the cucumber noodles:

• 2 medium cucumbers – I like using English cucumbers because they’re less watery and don’t have as many seeds. You’ll want to spiralize them or use a julienne peeler.

For the spicy sesame soy dressing:

• 2 tablespoons low sodium soy sauce – Keeps the salt in check while adding rich umami flavor.
• 1 tablespoon rice vinegar – Adds a nice tang to balance the soy sauce.
• 1 teaspoon toasted sesame oil – The key ingredient that gives this dressing its deep, nutty flavor. Don’t skip this—it’s what really makes the dish pop.
• 1 garlic clove, minced – Adds a little heat and punch.
• 1/8 teaspoon red pepper flakes – Just enough to give it a warm kick. Add more if you like things spicier.

Optional garnishes:

• Chopped green onions
• Toasted sesame seeds
• Crushed peanuts or cashews

These garnishes add a bit of texture and flair, so use whatever you’ve got on hand. I always keep a jar of toasted sesame seeds nearby for quick sprinkling!

STEP-BY-STEP INSTRUCTIONS FOR CUCUMBER NOODLES WITH SPICY SESAME SOY DRESSING

This recipe comes together in minutes, and the only “cooking” you’ll do is whisking up that bold, zesty dressing.

1. Spiralize the cucumbers.
   Wash and dry your cucumbers. Using a spiralizer or julienne peeler, turn them into noodles. If the cucumbers are especially watery, give the noodles a gentle pat with paper towels to absorb excess moisture. This keeps the dressing from getting too diluted.
2. Make the dressing.
   In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, minced garlic, and red pepper flakes. Taste and adjust the heat or tang if needed—some like it spicier, some like it saltier.
3. Toss it all together.
   Place the cucumber noodles in a mixing bowl. Pour the dressing over the noodles and toss gently with tongs until everything is evenly coated.
4. Garnish and serve.
   Top with green onions, sesame seeds, or chopped peanuts for extra flavor and crunch. Serve immediately, or chill for 10–15 minutes if you want it extra refreshing.

Tip: If you’re making this ahead of time, store the noodles and dressing separately to keep things from getting soggy.

Cucumber Noodles + Spicy Sesame Soy Dressing

Yield: 6

Prep Time: 20 minutes

Total Time: 20 minutes

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Ingredients

• 3 medium to large cucumbers
• 2 large carrot, peeled

For the dressing:

• 1 clove of garlic
• Juice from half a lime
• 1/2 tbsp mirin
• 1/2 C soy sauce
• 1 tbsp sesame oil
• 1 tsp fresh grated ginger
• 1 - 2 tsp sriracha
• 1 tsp honey
• Cilantro for garnish
• Red pepper flakes for garnish

Instructions

1. Using a julienne peeler, slice the cucumbers. Do this by laying the cucumber and carrots down lengthwise and running the peeler across the top of the cucumbers and then carrots. For the cucumbers, once you get near the seeds, rotate it and repeat the process. Place the noodles in a bowl.
2. Make the dressing by whisking the remaining ingredients, minus the cilantro and red pepper flakes, together in a jar. You probably won't need to use all of the dressing but you can store it in the refrigerator in an air tight container for 7 days.
3. Toss the noodles in your desired amount of dressing and serve in bowls. Garnish with the cilantro and red pepper flakes.

Nutrition Information:

Amount Per Serving: Calories: 80 Total Fat: 3g Carbohydrates: 10g Protein: 3g

HOW TO STORE & REUSE CUCUMBER NOODLES

This dish is best enjoyed fresh, but you can absolutely prep it ahead of time with just a couple of smart tweaks.

Because cucumbers release a lot of water as they sit, the trick is to store the noodles and the dressing separately until you’re ready to serve. This keeps the texture crisp and prevents the dressing from getting watered down.

To store:

• Cucumber noodles: Place them in a paper towel–lined container or zip-top bag and refrigerate. The paper towel will absorb excess moisture and help the noodles stay fresh for up to 2 days.
• Dressing: Store in a sealed jar or container in the fridge. It keeps well for up to 5 days and actually gets more flavorful as it sits.

When you’re ready to eat, just give the dressing a quick shake, toss it with the cucumber noodles, and garnish. If things look a little watery after storing, just drain the cucumbers or give them another quick pat with a paper towel before dressing.

To reuse:

While this recipe is generally best when served fresh, leftovers can be thrown in with some freshly cooked or reheated shrimp, chicken, or tofu for a quick meal that doesn’t rely on the noodles being as crisp and juicy as when they’re made fresh.

SUBSTITUTIONS & VARIATIONS FOR CUCUMBER NOODLES WITH SPICY SESAME SOY DRESSING

This recipe is super flexible, so it’s easy to tailor it to your tastes, dietary needs, or whatever’s hanging out in the fridge.

Need it gluten-free?

Swap the soy sauce for tamari or coconut aminos. Both offer that same salty depth without the gluten.

Want it extra spicy?

Add a dab of sriracha, chili garlic paste, or a pinch more red pepper flakes to the dressing. A splash of hot chili oil works beautifully too.

No rice vinegar?

Use white wine vinegar or even lime juice in a pinch. Just aim for a mild acid that won’t overpower the sesame flavor.

Add-ins for heartier meals:

• Protein: Toss in shredded rotisserie chicken, pan-seared tofu, grilled shrimp, or even a soft-boiled egg.
• Veggies: Thinly sliced bell peppers, carrots, radishes, or purple cabbage add color and crunch.
• Nuts: Crushed peanuts, almonds, or cashews bring texture and richness.

Can’t spiralize cucumbers?

No worries! You can use a julienne peeler, a mandoline, or just thinly slice them into half-moons or ribbons. The shape isn’t as important as the freshness and crunch.

This is one of those recipes you can riff on again and again. Once you’ve got the dressing down, the rest is wide open to whatever flavors you’re craving that day.

FAQS ABOUT CUCUMBER NOODLES WITH SPICY SESAME SOY DRESSING

Here are some straightforward answers to the most common questions I receive about this cucumber noodles recipe.

1. Can I make cucumber noodles ahead of time without them getting soggy?

Yes, but you’ll want to store them properly. After spiralizing the cucumbers, pat them dry with a paper towel and store them in an airtight container lined with another dry paper towel. This helps absorb extra moisture. Keep the dressing separate and toss just before serving to keep everything crisp and flavorful.

2. What’s the best type of cucumber to use for cucumber noodles?

English cucumbers are my go-to. They’re long, seedless, and have a thinner skin, which makes for prettier and crunchier noodles. Persian cucumbers work too—just use more of them. I’d steer clear of standard waxy cucumbers unless you peel and seed them first.

3. Can I use a regular peeler if I don’t have a spiralizer?

Absolutely! A julienne peeler works great, or even a mandoline if you have one. You can also thinly slice the cucumbers into ribbons or half-moons. The texture will be slightly different, but it’ll still taste wonderful with the dressing.

4. Is this cucumber noodle recipe keto-friendly or low-carb?

Yes, it’s naturally low in carbs! Cucumber noodles are a fantastic alternative to traditional pasta, and the dressing contains no added sugar. Just make sure to double-check your soy sauce or use tamari if you’re following a strict keto plan.

5. Can I double the recipe for a party or potluck?

You sure can. Just spiralize more cucumbers and scale the dressing ingredients accordingly. If you’re prepping ahead for a crowd, it’s best to store the noodles and dressing separately and combine them right before serving. Add the garnishes last to keep everything looking fresh.

Try These Recipes Next!

If you loved these cucumber noodles with spicy sesame soy dressing, here are a few more real, flavor-packed recipes from This Gal Cooks that are sure to delight:

• Greek Cucumber & Tomato Salad – A fabulous chilled salad loaded with crisp cucumbers, juicy tomatoes, briny Kalamata olives, and creamy feta. It’s a light and refreshing dish perfect for summer BBQs and potlucks.
• Spicy Shrimp Cucumber Noodle Bowl – Want a protein-packed upgrade? This bowl swaps in spicy, pan-seared shrimp, avocado, and crunchy Sriracha almonds for a satisfying, flavorful twist.
• Greek Style Pasta Salad – For something a bit heartier, this Italian-inspired pasta salad is bursting with veggies like cucumbers and roasted red peppers, tossed with feta and a zesty Greek dressing, still keeping that fresh, cucumber vibe.

There are so many amazing recipes to try this summer! 

If you have a request for the next recipe I create and share, let me know in the comments!