Cucumber Noodles Recipe

A refreshing, low-calorie, high-fiber meal that’s perfect for lunch, dinner, or as a healthy snack.

Ingredients (Serves 1)

• 2 medium cucumbers (spiralized or cut into thin noodle-like strips)
• ½ cup carrot, julienned
• ½ cup capsicum, thinly sliced
• ¼ cup purple cabbage, shredded
• 1 tbsp roasted peanuts or sesame seeds
• 1 tbsp chopped coriander
• 1 tsp olive oil
• 1 tsp lemon juice
• 1 tsp soy sauce (low sodium)
• 1 tsp grated ginger
• 1 garlic clove, minced (optional)
• ½ tsp black pepper
• Salt to taste
• Chili flakes (optional)

Method

1. Spiralize the cucumbers into noodles or use a vegetable peeler to create thin ribbons.
2. Pat the cucumber noodles dry with a paper towel to remove excess water.
3. In a pan, heat olive oil and sauté ginger and garlic for 30 seconds.
4. Add carrots, capsicum, and cabbage. Cook for 2–3 minutes so they remain slightly crunchy.
5. Turn off the heat and add the cucumber noodles.
6. Toss with soy sauce, lemon juice, black pepper, and salt.
7. Garnish with coriander and roasted peanuts or sesame seeds.