This Cucumber Noodles is a no-cook recipe you can easily make in 15 minutes. It’s light, crunchy, and super refreshing. Serve this as a side dish for a fuller and more well-rounded meal.
Everybody loves my Spicy Cucumber Banchan and Asian Cucumber Salad recipe, but if you’re looking for a new way to make use of the cuckes, turn it into cold noodles and it’s a sure fire way to level up your meals.
Cucumber is probably one of the most versatile vegetable out there. It’s easy to prepare, available all year round, pairs with most dishes you can think of, and best of all—you can literally dress it in so many ways. Just like this Cucumber Noodles where is the sauce made of boiled eggs, avocadoes, and greek yogurt which makes it very indulgent, nutrient-dense, and filling.
My wife had me try this out and my whole family loved it. I especially liked that it was high in protein and healthy fats, yet low in carbs, perfect for my diet! It’s incredibly fresh and delicious I knew I had to share it with everyone!
Cucumber Noodle Ingredients
- Cucumber – The main ingredient of dish. Use a mandolin to slice them thinly and evenly, making it noodle-shaped.
- Onion – To add freshness and crunch to the noodles.
Sauce Ingredients
- Egg – Adds soft chunks and protein from the whites, making the dish fuller. Meanwhile, the yolks add creaminess to the sauce.
- Avocado – Adds healthy fats to the sauce which will make it more indulgent and buttery.
- Greek Yogurt – Instead of mayo as the base of the sauce, yogurt will make the sauce light and runny. This also adds a bit of protein.
- Mustard – This is the hidden flavor boost of the sauce which adds tanginess and makes it velvety.
- Sriracha or Any Chili Sauce – For the slight spice and kick, however this is optional.
- Lemon Juice – For acidity that will complement the indulgence from the avocado.
- Salt and Pepper – To taste.
How to Make Cucumber Noodles?
Boil eggs for 10-12 minutes so the yolks are cooked through. Place them in an ice bath to peel easily. Peel and set aside.
Using a mandolin, slice the cucumber. Do not include the watery seeds. Be careful in handling the mandolin!
Salt the cucumber and leave for 5-10 minutes to draw out the water. Afterwards, lightly squeeze and drain. Optionally, pat dry to remove excess moisture.
Slice the onion, then soak it in water for 5-10 minutes to reduce the spice. Drain, then pat dry as well.
Combine eggs and avocado, then mash it all together. Add Greek yogurt, mustard, sriracha, lemon juice, salt, and pepper. Mix this well.
Combine cucumber, onion, and the sauce. Mix this well.
Plate, garnish with sesame seeds, serve chilled, and enjoy!
Recipe Notes
- Salting is the key to the recipe. This will keep the noodles from being watery as the moisture has already been drawn out.
- I like to mix the noodles using a gloved hand so the sauce is spread out evenly and it is done gently.
- You can make this dish in advance, stored separately, then combined right before eating. This is important because cucumbers will release moisture when combined with the sauce.
Serving and Storage for Cucumber Noodles
These Cucumber Noodles are best served chilled so it is more refreshing. It will pair well with any protein like Thai Grilled Chicken, Dakgalbi, Chicken Teriyaki, LA Galbi, or Beef Bulgogi. It’s a great cooling summer dish that will be a true hit at your BBQ party!
For any leftovers, I recommend that it be consumed as soon as possible, but you can store this for up to 2 days.
Other diet-friendly recipes you might like:
- Chicken Fried Rice
- Korean Fresh Spring Rolls
- Egg Tteokbokki
- Perilla Leaf Salad Dressing
- Spicy Minced Tofu Bowl
- Shirataki Noodle Salad
- Shirataki Noodles Stir Fry
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Cucumber Noodles
Ingredients
- 2 pcs Big Cucumber Sliced thinly
- 1/2 of whole Onion Thinly julienned
- 5 pcs Eggs Boiled
- 1 pc Avocado
- 3 tbsp Greek Yogurt
- 1 tbsp Sriracha or any Chili Sauce
- 1 tbsp Mustard
- 1 tbsp Lemon Juice
- Salt and Pepper To taste
Instructions
Cucumber Noodles
- Thinly slice the cucumber using a mandolin. Do not include the seeds, and be careful when handling the mandolin!
- Salt the cucumber and leave for 5-10 minutes.
- Lightly squeeze out the excess water and pat it dry.
- Slice the onion very thinly julienned.
- Soak them in cold water for 5-10 minutes, drain, and pat dry.
- Combine cucumber, onion, and the sauce. Mix this well, and let it chill for 10-15 minutes.
- Plate, garnish with sesame seeds, serve chilled, and enjoy!
Cucumber Noodle Sauce
- Boil eggs for 10-12 minutes. Place it on an ice bath, then peel.
- Combine eggs and avocado, and mash them together.
- Add Greek yogurt, sriracha, mustard, lemon juice, salt, and pepper, then mix thoroughly.
- Taste and adjust. Set aside.
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