asian Archives -

This super easy, fresh, zesty and crunchy salad makes the perfect addition to any meal! The fancy-shmancy smashed cucumbers are dressed up in a tangy and subtlety sweet dressing and sprinkled with generous amounts of nutty sesame seeds. Yummy! Bring this easy salad to your next party/picnic/BBQ and you’ll be the star!

I love a fresh and flavorful salad, but sometimes I get stuck in the salad green rut. I mean, I know I SHOULD eat my veggies, and get my GREENs on. Normally I pile a plate high with fancy greens, or baby kale and drizzle a bit of EVOO, a dash of s&p, and viola- salad! This is good and all but I find my self urning for something different… More texture, more flavor, something really delicious.

I came across a salad like this one I am sharing here today at a restaurant. I was so obsessed with the interesting appearance of the “smashed” cucumbers that I googled it asap so I could make my very own. And it’s a fun process too? Ever want to bash veggie with a skillet? Heck ya! Well here’s your chance!

If you are familiar with my blog you know there is no shortage of Asian-inspired dishes! To say I am a hug fan of Thai, Vietnamese, Korean, Chinese, and Japanese cuisine would be an understatement. I take inspiration from these dishes and put on my own spin.

This salad has a wonderful dressing that is bursting with tang along with a hint of spice and a dash of sweet. It will really get this taste buds going. And better yet- it looks fancy, but is ridiculous easy and quick to make. So with out further ado….

Smashed Asian Cucumber Salad

This fresh and tangy salad looks great and tastes amazing!

6 mini english cucumbers (makes about 3 ½ cups of smashed cukes)
¼ cup red pepper (diced)
¼ cup red onion (diced)
1 tablespoon sesame oil
2 tablespoons rice vinegar (or apple cider vinegar)
1 ½ teaspoons maple syrup
¼ teaspoon + Himalayan or sea salt
¼ teaspoon black pepper
2 tablespoons sesame seeds
better flavor if it marinates

Place your cucumbers on a cutting board.
Place a cast iron skillet (or any heavy flat object) on top of each cucumber and apply pressure with your hand until it cracks and flattens.
Next use a knife to cut the smashed cucumbers into 1″ segments and throw them into a bowl.
Add the red pepper and red onion into the bowl and mix.
Blend the sesame oil, vinegar and maple syrup in a small blender (like the magic bullet).
our the dressing over the salad, then add the salt, pepper and sesame seeds and give it all a good stir.
The salad tastes best if you let the cakes marinate for an hour, but also can be eaten straight away.

I am so excited to bring this awesome Toasted Sesame Noodle recipe to you guys today AND announce the release of my ASIAN NOODLE BOWLS e-cookbook complete with VIDEOS! The popularity of my noodle recipes have blown away any expectations I had, so thank you all for loving them so much! The ASIAN NOODLE BOWLS e-cookbook is a collection of 12 easy, 15-minute, single-serving, healthy, and delicious recipes that have options for every popular diet restriction (grain-free, gluten-free, dairy-free and vegan). In fact, the book actually has the potential for over 64+ different variations (given you can top the noodle bowls with various proteins including chicken, pork, beef, tofu, and you can swap out the zoodles/noodles and use rice or cauliflower rice in place.) Really the options are endless! In addition, there is a video for every recipe with complete ingredients so you can cook your noodles right from the video, easy-peasy!

CLICK HERE to ORDER Your ASIAN NOODLE e-Cookbook with VIDEOS for only $2.99!

So these Toasted Sesame Noodles are a little peak inside the book :). These noodles are easy, tasty and addictive! Be sure to eat them with chopsticks to slow you down a bit. Fork= shoveling noodles into my mouth….Haha.

These Toasted Sesame Noodles are a flavor explosion of nutty, buttery, rich goodness! And they are so very, very addictive! The toasted sesame seeds are the highlight of this dish with a rich nutty flavor, and the noodles are saturated with a light flavorful sauce making an amazing flavor combination. Best of all the dish is crazy simple and quick to make. It just takes a few simple ingredients and 15 minutes or less! There is a recipe adaptation for every diet including traditional, gluten-free, grain-free, paleo, pegan and vegan! Everyone can partake in noodle joy!!

When I make these noodles, I actually use zoodles most of the time, you know zucchini noodles made using a spiralizer. (You can find one here– it’s a must have!) Zoodles make an awesome super healthy and grain-free stand-in for noodles. They happily take on whatever flavor you subject them to 🙂 (These pictures were taken with quinoa noodles by Ancient Harvest which make an excellent gluten-free option if you don’t want zoodles.)

I’ve been zoodle crazy at my house cooking up all these noodle recipes! I’ve even tried spiraling carrots and cucumbers, which, I must say, are AWESOME as well! This recipe would also be amazing with chilled cucumber noodles. Just let the sauce cool and toss them in with “cucoodles,” you know- cucumber-noodles. Hehe.

Cricket has even gotten in on all the noodle action. She’ll happily slurps them from her bowl, as long at they are coated in some yummy sauce 🙂 Today I served her up some noodles a la chicken broth and she was smitten! Remember that scene in Lady and the Tramp where the lovebird pups slurp the same noodle over a spaghetti supper? Well, I think Cricket would make the perfect “Lady!” Here we are practicing the scene for her someday debut:

And if you love noodles, be sure to check out my other popular noodle recipes:

PEANUT NOODLES STICKY GARLIC NOODLES

Ok, ok, I know your probably very hungry….I won’t make you wait any longer, here it is!

Toasted Sesame Noodles {Under 15 Minutes, Grain-Free/Paleo Option}

These Toasted Sesame Noodles are a flavor explosion of nutty, buttery, rich goodness! And they are so very, very addictive! The toasted sesame seeds are the highlight of this dish with a deep, nutty, and complex flavor, and the noodles are saturated with a buttery, yet light, sauce making an amazing flavor combination. Best of all the dish is crazy simple and quick to make. It just takes a few simple ingredients and 15 minutes or less! There is a recipe adaption for every diet including traditional, gluten-free, grain-free, paleo, pegan and vegan! Everyone can partake in noodle joy!!

3 cups of noodles or zoodles (spiralizer for zoodles)
1 1/2 tablespoons sesame seeds
1 1/2 teaspoons sesame oil
2 tablespoons broth (veggie or chicken)
1 1/2 tablespoons coconut aminos (or tamari or soy sauce)
2 teaspoons rice vinegar (or apple cider vinegar)
1 1/2 teaspoons sriracha
2 teaspoons almond butter (or peanut butter)
2 teaspoons coconut sugar
1 tablespoon green onion (chopped for garnish)

Spiralize your zucchini to make your zoodles and set aside, making about 3 cups. Or boil your gluten-free noodles according to the box’s direction.
Over medium-high heat, dry roast the sesame seeds until golden. (Alternatively you can add 1/4 t of butter, ghee, or oil of choice to add a bit more flavor to them.)
In a saucepan over medium-high heat combine the sesame oil, broth, tamari, rice vinegar, sriracha, almond butter, and coconut sugar. Mix thoroughly and let simmer for 30 seconds. (If using toasted sesame oil add it at the end once you remove the sauce from the heat.)
Toss the noodles with the sauce, plate and garnish with fresh green onions and toasted sesame seeds.