Gluten-Free Spicy Cucumber Noodle Salad
By the Gluten Free Recipes team ·
This vibrant salad offers a refreshing crunch with tender noodles and a zesty, spicy kick. It's a quick and satisfying meal, perfect for a light lunch or a flavorful side dish.
At a glance: This easy lunch recipe yields 4 servings in about 32 minutes (12 min prep, 20 min cook). It uses 11 ingredients — including certified gluten-free noodles, protein of choice, fresh vegetables — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Spicy Cucumber Noodle Salad: When preparing this lunch recipe, to prevent cross-contamination with gluten, always ensure that all packaged ingredients, including noodles, sauces, and seasonings, are certified gluten-free. Be mindful of shared utensils and preparation surfaces if preparing for someone with celiac disease or severe gluten sensitivity In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Spicy Cucumber Noodle Salad: This recipe is naturally gluten-free by using certified gluten-free noodles and tamari. It avoids all gluten-containing grains.
Ingredients
- 8 ounces certified gluten-free noodles (rice noodles, glass noodles, or soba noodles)
- 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
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp Sriracha or other GF chili garlic sauce (optional, for heat)
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp fresh cilantro, chopped (for garnish)
- 1 tbsp sesame seeds (for garnish)
Instructions
- 1
Cook the certified 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
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
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
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
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
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.
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