Cucumber And Noodle Salad Recipe

Name: Cucumber And Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounce dried Chinese-style noodles (lo mein or chow mein)* or spaghetti; 3 or 4 Persian cucumbers (about 5 in. long) or 10 oz. English or Armenian cucumbers; 6 tablespoons reduced-sodium soy sauce; 4 1/2 tablespoons unseasoned rice vinegar; 3 tablespoons toasted sesame oil; 3 tablespoons old-fashioned peanut butter; 1 tablespoon dark molasses; 1 1/2 cups (7 oz.) thinly sliced lop chong* (Chinese sausage) or 3/4 cup chopped bacon; 1 cup roughly chopped cilantro; 1/2 cup sliced fresh basil leaves; 3 cups loosely packed salad greens; 1/4 cup chopped roasted salted peanuts

Servings: persons

10 ounce dried Chinese-style noodles (lo mein or chow mein)* or spaghetti
3 or 4 Persian cucumbers (about 5 in. long) or 10 oz. English or Armenian cucumbers
6 tablespoons reduced-sodium soy sauce
4 1/2 tablespoons unseasoned rice vinegar
3 tablespoons toasted sesame oil
3 tablespoons old-fashioned peanut butter
1 tablespoon dark molasses
1 1/2 cups (7 oz.) thinly sliced lop chong* (Chinese sausage) or 3/4 cup chopped bacon
1 cup roughly chopped cilantro
1/2 cup sliced fresh basil leaves
3 cups loosely packed salad greens
1/4 cup chopped roasted salted peanuts

1
Cook noodles according to package instructions until just tender (or longer, if you prefer a softer texture that absorbs sauce more easily). Drain, rinse well with cool water, and set aside. Cut cucumbers into 1/2- by 1 1/2-in. pieces. Set aside.
2
Whisk together soy sauce, vinegar, oil, peanut butter, and molasses in a large bowl; set aside.
3
Lightly brown sausage in a large frying pan over medium-high heat, stirring, 3 to 4 minutes. Drain on paper towels.
4
Add drained noodles to peanut butter sauce, tossing to coat, then add sausages, cilantro, basil, and about two-thirds of cucumbers. Line 4 wide, shallow bowls with salad greens and add pasta. Top with remaining cucumbers and sprinkle with peanuts.
5
*Find at well-stocked grocery stores, Asian markets, and amazon.com.

1014

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 ounce dried Chinese-style noodles (lo mein or chow mein)* or spaghetti, 3 or 4 Persian cucumbers (about 5 in. long) or 10 oz. English or Armenian cucumbers, 6 tablespoons reduced-sodium soy sauce, 4 1/2 tablespoons unseasoned rice vinegar, and more.

Yes, Cucumber And Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cucumber And Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions