Gluten-Free Spicy Cucumber Noodle Salad

Ingredients

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• 8 ounces gluten-free noodles (rice noodles, glass noodles, or soba noodles) Shop
• 1 cup protein of choice (cooked shredded chicken, peeled shrimp, cubed firm tofu, or rinsed chickpeas)
• 2 cups fresh vegetables, thinly sliced or julienned (cucumber, bell peppers, shredded carrots, edamame)
• 3 tbsp gluten-free soy sauce or tamari Shop
• 1 tbsp rice vinegar Shop
• 1 tsp sesame oil Shop
• 1 tsp Sriracha or other GF chili garlic sauce (optional, for heat) Shop
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp fresh cilantro, chopped (for garnish)
• 1 tbsp sesame seeds (for garnish) Shop

Instructions

1. 1 Cook the gluten-free noodles according to package directions, which typically takes about 8-10 minutes. Once cooked, drain them thoroughly and rinse under cold water to prevent sticking and achieve a pleasant al dente texture. Set aside.
2. 2 While the noodles cook, prepare the dressing by whisking together the gluten-free soy sauce or tamari, rice vinegar, sesame oil, Sriracha (if using), minced garlic, and grated ginger in a small bowl. This mixture should become fragrant and well combined, forming the flavorful base of the salad.
3. 3 In a large mixing bowl, combine the cooked and cooled gluten-free noodles with your chosen protein and the thinly sliced fresh vegetables. Ensure the vegetables are crisp and vibrant for the best texture contrast.
4. 4 Pour the prepared dressing over the noodle and vegetable mixture. Gently toss everything together for about 1-2 minutes, ensuring that all ingredients are evenly coated with the zesty and spicy dressing. The salad should look glossy and well-mixed.
5. 5 Divide the salad among serving bowls. Garnish generously with fresh chopped cilantro and sesame seeds for added flavor and visual appeal. Serve immediately for the freshest taste and texture, or chill for up to 2 hours before serving.

Nutrition (per serving)

Tips & Notes

• Glass noodles made from mung bean or sweet potato starch are naturally gluten-free, but choose noodles labeled gluten-free, since some blends vary.
• Scrape the seeds out of the cucumbers with a spoon before slicing. Seeded cucumber stays crisp in the dressing instead of turning watery.
• Sriracha and chili garlic sauces vary in heat, and not all are labeled gluten-free. Choose one that is, add a little at a time and taste.

Common questions