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Cucumber Noodles with Asparagus and Ginger Scallion Sesame Sauce


Rate this recipe 4.5/5 (2 Votes)


  • 2 to 3 small scallions (green onions), thinly sliced
  • One 2 to 3 inch piece of fresh ginger, peeled and grated on a microplane or fine zester
  • 1 teaspoon/5ml toasted sesame oil
  • 2 Tablespoons/30ml olive oil (chose one with a fairly light and neutral flavor)
  • 1 1/2 Tablespoons/23ml coconut aminos or gluten-free tamari
  • 1 /8th teaspoon red pepper flakes , or more to taste
  • Pinch of sea salt, to taste
  • 1 bunch asparagus, ends trimmed and sliced on the diagonal into 2 inch pieces
  • 2 English hothouse cucumbers, peeled
  • 2 Tablespoons/30g toasted sesame seeds to garnish (optional)


Adapted from


Step 1

In a large bowl whisk together the scallions, ginger, toasted sesame oil , olive oil, coconut aminos , red pepper flakes .
Taste and add a pinch of salt if needed. Set aside while you make the asparagus and cucumber noodles. Bring a pot of salted water to a boil. Blanch the asparagus spears until crisp tender (about 2 minutes) then drain and shock in a bowl of ice water to stop the cooking and set color.Using a julienne peeler or spiralizer create long noodles from the peeled cucumbers. (If using a julienne peeler, run it lengthwise until you reach the core then turn a ¼ turn and repeat all the way around. Toss the cucumber noodles with the ginger scallion sauce, add the cooled blanched asparagus and toss gently again to combine. Sprinkle with toasted sesame seeds and serve.


Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo (for a Raw version, skip blanching the asparagus and shave it thinly with a peeler and use un-toasted sesame seeds)

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