Thai Cucumber Noodles
Prior to moving to California, we lived in Chicago for nine years. We lived in a neighborhood we loved, filled with amazing restaurants and we definitely had our favorites. But when family and friends came to visit, it was often challenging to find a restaurant that everyone could agree upon. As a result, we sometimes turned to The Cheesecake Factory as a solution.
If you’ve never been to The Cheesecake Factory, it is known for its unique architecture and an extensive menu (a spiral-bound book, actually) that ensures that everyone is able to find something they love.
Hands down, my favorite dish at The Cheesecake Factory was the Thai Chicken Pasta.
I haven’t thought about that dish in years, until I tried this recipe for the first time. This Thai Cucumber Noodles recipe was inspired by one I found at inspiralized.com, and I can’t believe how much it reminds me of the Thai Chicken Pasta I used to love.
I did some quick research, and it looks like the dish has recently been taken off the menu, which is probably a good thing. Because do you know what else I learned in my research? My favorite dish, while delicious, was loaded with 1530 calories, 29 grams of saturated fat, and 2,180 grams of sodium.
The recipe I’ve created below has the same amazing flavor, but none of the guilt. Instead, it contains a perfect balance of plant-based carbohydrates, protein, and healthy fats, and is quickly becoming one of our favorites. It is light enough to be served as a side, but can also be paired with grilled chicken or served on a bed of quinoa if you prefer to make it a complete meal.
Sounds like a win-win, doesn’t it?
Did I mention I received 7 cucumbers in my CSA basket this week? A win-win, indeed!
- 4 large cucumbers, spiralized with blade "c"
- 2 tablespoons sesame oil
- 3.5 tablespoons coconut aminos (can be found in your supermarket near the soy sauce, or here)
- 2 tablespoons rice vinegar
- 1/4 cup tahini
- 1 tablespoon raw honey
- 1 tablespoon finely grated ginger
- 2 teaspoons minced garlic
- 1-2 teaspoons chili paste, to taste
- 4 scallions, diced
- 3 teaspoons white sesame seeds
- Cut off the ends of each cucumber, cut in half, and spiralize using blade "c." Place cucumber noodles on clean paper towels and pat to dry. Trim noodles with kitchen shears to desired length, and pat dry again. Set aside.
- In a large bowl, whisk together the sesame oil, coconut aminos, rice vinegar, tahini, raw honey, ginger, garlic, and chili paste.
- Add the cucumber noodles to the bowl and toss gently until thoroughly combined.
- Transfer to a serving bowl (if desired) and garnish with scallions and sesame seeds.
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