Cold Sesame Qoodles are my keto adaptation of cold sesame noodles, a Chinese takeout favorite that I’ve reinvented as a crisp, delicious salad. This easy-to-make recipe is the perfect choice for summertime because it’s so refreshing and absolutely packed with flavor. Cold Sesame Qoodles make an amazing appetizer or side dish, take a larger helping, toss in some cold cooked chicken or shrimp, and you’ve got a fabulous main course. If you’ve been missing Chinese takeout, you’re going to love this recipe!
Yield: 3 cups
Serving size: 1/2 cup
- 4 cucumbers
- 1/3 cup + 3 tbsp. sesame sauce, click here for my recipe
- 2 stalks green onion, tops only
- 1 tsp. toasted sesame seeds
- Peel 4 cucumbers.
- Place a colander into a large bowl. Using a vegetable spiralizer, slice the cucumbers into noodles and place them in the colander. Add a generous pinch of salt to each batch of noodles. (1 pinch per cucumber)
- Toss well and refrigerate for 1 hour. This will help remove the extra water from the cucumbers to ensure the finished dish will be full of flavor.
- Place batches of the drained cucumbers on a sturdy plate that has been covered in a thick layer of paper toweling. Use a second layer to gently press and blot the cucumbers dry. You will have to replace the wet paper toweling with new dry pieces as you go.
- Place the blotted cucumber noodles into a large bowl. Repeat until all the noodles are in the bowl.
- Add 1/3 cup of sesame sauce to the noodles and toss well to combine. Set the noodles aside for now.
- Slice 2 stalks of green onion, tops only, into thin strips and set aside.
- Pour the noodles into a serving bowl.
- Top with the remaining three tablespoons of sesame sauce. Sprinkle the sliced green onions over the top. Garnish with the toasted sesame seeds.
- Serve immediately.