Cucumber Noodles with Peanut Sauce

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Cucumber Noodles with Peanut Sauce-this gluten-free noodle dish is light, fresh, and healthy! 

Cucumber Noodles with Peanut Sauce is light, fresh, gluten-free and makes a great lunch or dinner

I kind of over indulged when we went to Disneyland. That tends to happen when we travel. I try to eat healthy when I can, but I also like to try new foods and splurge a little. Vacation isn’t vacation without a few treats here and there.

Last week it was back to reality…laundry, dishes, and my normal healthy eating and exercise plan. I may have snuck in a cookie or two, but it is all about balance:) I did create a killer healthy recipe for lunch one day, Cucumber Noodles with Peanut Sauce. Gluten-free, vegan, and oh so tasty! I am seriously in love with this recipe!

Cucumber Noodles with Peanut Sauce Recipe

Cucumber Noodles with Peanut Sauce This healthy gluten-free vegan noodle dish is light and refreshing

 We make zucchini noodles all the time. They are a favorite at our house. I decided to mix things up a bit by making cucumber noodles. I used a mandoline to make the noodles. It is super easy. If you don’t have a mandoline, you can use a julienne peeler or spiralizer. I used seedless cucumbers so I didn’t have to mess with the seeds. I also left the peel on because the peel doesn’t bother me. You can peel the cucumbers before turning them into noodles if you don’t care for the peel. The noodles came out perfectly!

Easy Cucumber Noodles with Peanut Sauce Makes a great light lunch or dinner

Josh wasn’t home during lunch time, so don’t worry, I didn’t try to kill him with the peanut sauce. It was just me and Caleb…and thankfully Caleb has no food allergies so I busted out the peanut butter to make a peanut sauce to go with my cucumber noodles.

Cucumber Noodles with Peanut Sauce Recipe Perfect light and healthy dish for spring and summer!

I tossed the cucumber noodles and peanut sauce together. I garnished my noodle dish with crushed peanuts and freshly chopped cilantro. I sat down with a tall glass of water and enjoyed my healthy lunch in silence. Just kidding, my lunch was far from silent. Caleb was singing the Itsy Bitsy Spider and running around the kitchen in circles. At least I had good entertainment to go with my delicious lunch:)

Looking for a light and healthy recipe? Make Cucumber Noodles with Peanut Sauce! This noodle dish is so fresh and clean! It is a great recipe for spring, summer, and post vacation indulging:)

Cucumber Noodles with Peanut Sauce A great gluten-free vegan recipe that is light and refreshing. Perfect for summer!

Cucumber Noodles with Peanut Sauce

This noodle dish is light, fresh, and healthy!
5 from 2 votes
Prep Time
20 minutes
Total Time
20 minutes

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

Instructions

  1. 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.
  2. 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.
  3. 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!
  4. 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!

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. You are the healthiest pregnant woman around! You’re definitely an inspiration I will be turning to for my next pregnancy…the first one was a LOT of junk food and indulgences!

  2. Its hard not to indulge at Disney 😉 Actually…it’d be a shame not to hehe. This looks delicious. I’m always up for anything with peanut sauce

  3. This salad looks amazing! I can’t wait to try it! I make zucchini noodles all the time with my spiralizer; I don’t know why I never thought to use cucumbers!

  4. I finally caught up with your Disneyland adventures–sometimes it’d be awesome to get more use out of my pass! As it is, I’m still waiting for my next chance to mosey over, but I think I’ll also celebrate the good things nearby in life by making some cucumber noodles 🙂 thanks for sharing

  5. I just made the peanut sauce. It didn’t taste great. Going to let it marry over night, spiralize cukes in the morning and have for lunch. Stay tuned for results ! ; )

  6. I made the peanut sauce tonight and it tastes incredible. I doubled the recipe and it came out pretty watery, as in, too thin to put over shirataki noodles and tofu. I transferred the ingredients to a sauce pan and simmered it over medium low heat for a good 10 minutes, which did the trick. It’s just the right consistency, thick but not too thick. Thanks for sharing this recipe!

  7. This sounds delicious! I would eat in moderation though. Splitting this recipe into 2 servings leaves each serving at over 700 calories. Yikes!

  8. Just made this for lunch today. AWESOME! Used spiralized zucchini since that’s what I had and added some chicken for protein. The recipe made A LOT of sauce. I only ended up using 2 tbsp on mine, but glad to have left overs because I love peanut sauce.

  9. I made this 4 times last week (not kidding – 4 times). This is my new favorite way to eat cucumbers. Actually, I’m planning to use the sauce to make a sort of slaw with angel hair cabbage, shaved red bell peppers and onions; can’t wait! Just outstanding.

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