vegandairy-freenut-freegluten-free
Chilled Cucumber SunButter Noodles
Cool, creamy rice noodles tossed with julienned cucumber and a tangy sunflower seed butter sauce. Vegan, nut-free, and dairy-free.
By Linda Bailey •
15 min
Prep Time
5 min
Cook Time
20 min
Total Time
3
Servings
Ingredients
- 6 oz rice noodles (or gluten-free noodles of choice)
- 3-4 small or 1 large cucumber, julienned
- 3 scallions, thinly sliced
- 1 Tbsp neutral oil (like avocado or light olive oil, optional)
- 1/2 cup unsweetened sunflower seed butter
- 2 Tbsp fresh lime juice
- 1 Tbsp maple syrup or agave
- 1 garlic clove, minced
- 2 Tbsp water (plus more as needed for consistency)
- 1 Tbsp soy sauce or coconut aminos
- Pinch of salt
Instructions
- 1Cook the noodles
Cook the noodles according to the package directions. Drain, rinse under cold water, and set aside.
- 2Make the SunButter sauce
In a small bowl, whisk together the SunButter, lime juice, maple syrup, garlic, water, soy sauce (or aminos), and salt until smooth. Add more water 1 tsp at a time until the sauce is creamy and pourable.
- 3Toss the noodles
In a large bowl, toss the noodles with cucumber, scallions, and neutral oil (if using). Pour the sauce over the noodle mixture and gently toss to coat.
- 4Chill and serve
Chill for 10-15 minutes before serving. Garnish with optional chopped herbs like cilantro or basil if desired.
