Cucumber and Sprouts Thai Noodle Salad

By Chef:  Chris Anca
Posted: September 7, 2016


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This recipe is one of my favorite summer recipes. I oftentimes have these noodles on their own for a light summer lunch when it’s too hot outside and I’m in need of a hydrating, light meal. The noodles are also beautiful as a side dish to dinner.

Serves 2 (as a light meal)


  • 1 tbsp tamari
  • Juice and pulp of ½ lime
  • 1 tbsp coconut nectar
  • ½ tsp grated ginger
  • ¼ tsp cold-pressed sesame oil
  • ½ tsp chia seeds
  • 1 pinch chili flakes


  • 2 large handfuls sunflower sprouts
  • 4 small radishes, thinly sliced
  • 2 small handfuls finely chopped mint
  • 1 small spring onion, thinly sliced
  • 2 Lebanese cucumbers, thin spirals


  • 2 large handfuls baby spinach or seasonal greens of your choice
  • 1 tbsp white and/or black sesame seeds
  • 2 lime wedges


1. Place all dressing ingredients in a large bowl and whisk to combine.

2. Add the sprouts, radish, mint, and onion to the dressing bowl and toss until thoroughly coated. Massage vegetables for about 1 minute to help soften them. Let sit for 5 minutes.

3. Add cucumber noodles to the bowl and toss until thoroughly coated.

4. Arrange a large handful of baby spinach or greens of choice on each plate, then top with coated noodles.

5. Sprinkle on sesame seeds and serve with lime wedges.