Ginger-Soy Noodle and Cucumber Salad

Ginger-Soy Noodle and Cucumber Salad

25-minute recipe Serves 6
Perfect for hot weather temperatures, this Asian noodle salad stars refreshing cucumbers, a spicy hint of ginger and a peanut garnish for extra crunch.

Not only are cucumbers cool and crisp, but also lots of fibre to keep you feeling full.
25-minute recipe Serves 6


Prep: 15-minute | Cook: 10-minute
  • 1

    Cook spaghetti in a large pot of boiling water, following package directions, but omitting salt, until tender, 7 to 8 min. Drain and rinse with cold water.

  • 2

    Meanwhile, slice cucumber in half lengthwise. Using a small spoon, scrape out and discard seeds. Thinly slice cucumber.

  • 3

    Whisk soy sauce, vinegar, ginger, sesame oil, brown sugar, lime juice and zest in a large bowl. Stir cucumber into dressing and toss gently to combine. Stir in spaghetti, green onion and cilantro. Garnish with peanuts, if using.

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