Green Cucumber Bowl

Green Cucumber Bowl
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Asian
Serves: 2-3
  • 2 tbsp vegetable oil
  • 1 small garlic clove, minced
  • 1 tsp ginger, minced
  • 2 tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • 3 tbsp peanut or almond butter - crunchy
  • 2 tbsp low sodium soy sauce
Noodle Bowl:
  • 2 English cucumbers or 8 oz soba noodles or angel hair pasta
  • 2 cups broccoli florets
  • 2 cups snap peas
  • ½ avocado
  • 1 package tempeh, browned or 8 oz grilled shrimp or chicken
  • ½ cup green onion, sliced
  • ¼ cup cilantro, roughly chopped
  • 1 tbsp sesame seeds, toasted
  1. Mix all the ingredients for the sauce in a small bowl. Set aside.
  2. Using a spiralizer or julienne peeler, make long thin noodles out of the cucumbers. If you do not have access to either of these tools you can use soba noodles or regular angel hair pasta in place of the cucumber noodles.
  3. Quickly blanch the broccoli 5and snap peas by immersing them in boiling water for 1 minute. Remove from water and set aside.
  4. Mix the sauce with the cucumber noodles. Divide noodles into 2-3 dishes.
  5. Top with desired amount of broccoli and snap peas, tempeh/shrimp/chicken, ½ the avocado, green onion, cilantro and sesame seeds.