RECIPES > Side Dishes > Asian Cucumber Carrot Noodles

Asian Cucumber Carrot Noodles

It’s been said that the key to a long life is to eat long noodles! (as if you needed an excuse to make/eat these Sesame Carrot Cucumber Noodles!) They are perfect for kicking off the New Year, or anytime you want a quick and delicious noodle salad.


8 oz glass noodles
1 cup carrot, cut into matchsticks
1 cup cucumber, cut into matchsticks
2 tablespoons Sutter Buttes White Garlic Balsamic
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 teaspoon pepper
1/2 teaspoon sriracha (or more if you prefer spicy food)
1 teaspoon honey
1 tablespoon sesame seeds


Cut carrots and cucumber. Set aside Bring a large pot of water to a boil. Cook noodles per directions on package. When there are 3 minutes left on the noodle cook time, add in matchstick carrots. Once cooked, drain and allow to cool. Whisk together fish sauce, soy sauce, rice vinegar, pepper, sriracha and honey. In a bowl combine noodles, carrots, cucumbers and sauce. Toss to combine.
Garnish with sesame seeds and serve cold or at room temperature.

Asian Cucumber Carrot Noodles