Chewy Cucumber Noodles
Chewy on the outside, crunchy on the inside: these cucumber noodles with a crispy tofu topping are so light but so wholesome and just so, so good ♡
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
My Latest YouTube Video
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
More Recipes
Chewy Cucumber Noodles
0 out of 5 stars (based on 0 reviews)
servings
2
prep time
15 min
cook time
15 min
Ingredients
Cucumber Zucchini Noodles
- 1 cucumber
- 1/2 zucchini
- rice paper, as many noodles as you'd like
Noodle sauce
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp chilli oil
- 1/2 tbsp vinegar
- 1 tsp honey or sugar or monk fruit sweetener
- salt to taste
Crispy Tofu
- 200 g tofu, crumbled
- 1/2 tbsp cornstarch
- a spray of olive oil
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1/2 inch ginger, grated
- 1 tbsp tahini (or sesame paste or peanut butter)
- 2 tbsp soy sauce
- 1/2 tbsp brown sugar or honey
- pinch of msg
- salt and pepper, to taste
Garnish
- white sesame seeds
Instructions:
- For the cucumber zucchini noodles: Using a vegetable peeler, peel cucumber and zucchini into thin, long slices. Dip a sheet of rice paper in water for just a few seconds and place it on a clean, flat surface.
- Arrange the cucumber and zucchini slices along the bottom of the rice paper in a single row, slightly overlapping the slices to create a thicker filling. Start rolling the rice paper from the bottom, tucking the vegetables in as you go. The rice paper should be soft and stretchy on the outside while the vegetables remain crunchy.
- Place the rice paper noodles in a bowl and season with soy sauce, toasted sesame oil, chilli oil, vinegar, honey and salt.
- For the crispy tofu: Take a block of tofu and crumble it into very small pieces using your hands, you can also shred it.
- Add cornstarch and a light spray of olive oil and mix well till the tofu is evenly coated. Airfry at 180°C for 10-15 minutes, tossing halfway through till the tofu is golden and crispy.
- Meanwhile, for the sauce, heat sesame oil in a pan and add minced ginger and garlic, sauté till fragrant. Add soy sauce, tahini, brown sugar, a pinch of msg, salt and pepper. Mix well to make a smooth, glossy sauce. Add the crispy tofu to the pan and gently fold it through the sauce till well coated.
- Spoon the crispy tofu over the cucumber and zucchini rice paper noodles. Garnish with sesame seeds and serve, enjoyy!
Recipe Video
Leave a Comment
There are no reviews yet. Be the first one to write one.
