Fresh and crisp cucumber noodle bowls tossed with a savory Asian almond dressing, all in just 10 minutes of time!
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Sweet summer moments
I’m treasuring them! We are officially less than a month away from the school year, and I’m savoring all I can!
Same nourishing goals, less kitchen time
For myself, summer can be too easy to fall in to settling on the same lunches, or quicker, easier options for meal time. There is certainly nothing wrong with that – especially if you can still make it quick, easy, AND healthy. Summer presents a load of amazing produce to stock your kitchen with every week, so the possibilities are endless really.
Summer cucumber abundance
This is the time of year where you either have cucumbers coming out of your ears from your own home garden, or you are unloading the abundance of cucumbers coming out of your local farmer’s garden! It is such a money saver to your budget to buy produce in season, and when those summer veggies are in full swing, you can really take advantage of the abundance and save some money on your grocery bill.
Honestly, I hesitate to even call them noodles, because this self proclaimed carb lover adores her some real pasta every now again! But when you spiralize cucumbers they look just like noodles (This is the spiralizer I have), and this noodle bowl is so satisfying with the savory Asian dressing to go along with the crisp crunch of the veggies. The best cucumbers to spiralize are the long, skinny kind. They don’t have as many big seeds, and they are less watery. They are nice and firm, and hold up in the spiralizer well. Just cut the ends off, and then cut the cucumber in half, then spiralize away! I also spiralized the carrots in this recipe – if you can get your hands on some thick carrots, they spiralize really well. If your carrots are on the skinny side, just peel strips of the carrot instead.
YES! This means that not only could it make a great potential lunch, it also makes a very fast prep dinner side dish. Which is how I have been using it the majority of the time. This recipe as written feeds my family of 5 for one dinner as a veggie side dish. It is fast to prep while hamburgers or chicken are grilling.
Make ahead tips
If you want to bring this noodle bowl to lunch with you at work, or a park trip, you’ll want to pack the dressing on the side. The dressing draws the water out of the cucumber noodles after it sits for more than 15 minutes. Also, your dried goji berries will start to pick up some of the liquid from the cucumbers when it sits too long, so if I am taking this along with me, I keep the goji berries on the side to add in with the dressing. My girls actually like it when the goji berries re-hydrate and get super soft, so if that is your preference, go for it!
Other add-in options:
The recipe as written is bare bones minimum which we definitely love! If you want to change things up here are some other ideas to add in, or swap around!
- Hardboiled eggs. One of my favorites, and a great way to make this a full lunch meal.
- Other nuts and/or seeds. It’s always nice to change things up for different flavors, and for adding different nutrients to your diet. Try sunflower seeds, sesame seeds, pumpkin seeds, pistachios, or cashews!
- Cherry tomatoes
- Thinly sliced bell peppers
- Leftover roasted chicken or beef
Asian Almond Cucumber Noodle Bowls
FOR THE NOODLE BOWL:
- 2 cucumbers spiralized (the long, skinny kind work best.)
- 2 large carrots spiralized (I don’t even peel mine since I buy organic, but you can if you wish. The nice wide ones will spiralize best)
- 3-4 stalks of green onion sliced
- ½ cup goji berries
- 2 handfuls of walnuts crushed (I just take 2 handfuls of walnuts, and crush it in my hands. It’s about 1 ½ cups – you can chop through with a knife or in the food processor if you want them smaller pieces)
- Toss all of the noodle bowl ingredients in a medium mixing bowl.
- Put all of the dressing ingredients into a pint size mason jar and blend with an immersion blender until smooth. (Alternatively, you could add the dressing ingredients into a food processor except the oil. Then, while the food processor is blending, use the oil drip cup on the lid to drizzle the oil in slowly to emulsify into the dressing.)
- Start with pouring 1/3 cup of dressing into your salad and then add more per your preference. You will not use all the dressing most likely, but it keeps in the fridge for weeks, so you can make this noodle bowl (or even a regular salad”) more often and quicker with the dressing already made!
More real food recipes you might like ::
- Veggie Noodle Lo Mein Copycat
- Chicken Zoodle Soup
- Paleo Creamy Coleslaw
- Instant Pot Tomato Soup
- Paleo Ranch Dressing