Cold peanut cucumber “noodles” for anyone who feels like a hot roast chicken right now
Cold peanut cucumber “noodles” for anyone who feels like a hot roast chicken right now 🥒 is a easy Asian Fusion recipe that serves 2. 210 calories per serving. Recipe by Little Fat Boy on YouTube.
Prep: 22 min | Cook: 30 min | Total: 1 hr 2 min
Cost: $2.78 total, $1.39 per serving
Ingredients
- 2 Cucumber (large, seedless, washed)
- 1 tsp Salt (to draw out moisture)
- 2 tbsp Peanut Butter (smooth, natural)
- 2 tbsp Soy Sauce (regular or tamari for gluten‑free)
- 1 tbsp Chili Crisp (store‑bought or homemade)
- 1 tsp Fresh Ginger (peeled and finely grated)
- 1 clove Garlic (minced)
- 1 tbsp Honey (light, raw preferred)
- 1 tbsp Rice Vinegar (mild acidity)
- 1 tbsp Chopped Peanuts (for garnish, optional)
- 1 tbsp Fresh Cilantro (chopped, optional garnish)
Instructions
Create Cucumber Ribbons
Using a vegetable peeler, run the blade lengthwise down each cucumber to produce long, thin ribbons. Collect the ribbons in a large mixing bowl.
Time: PT5M
Salt and Rest
Sprinkle 1 tsp salt over the cucumber ribbons, toss gently, and let sit for 10 minutes to draw out moisture.
Time: PT10M
Prepare the Spicy Peanut Sauce
In a separate bowl, whisk together peanut butter, soy sauce, chili crisp, grated ginger, minced garlic, honey, and rice vinegar until smooth. Adjust thickness with a splash of water if needed.
Time: PT5M
Combine and Toss
Add the prepared sauce to the dried cucumber ribbons. Toss thoroughly until every ribbon is evenly coated.
Time: PT2M
Chill
Transfer the salad to a storage container, cover, and refrigerate for at least 30 minutes before serving.
Time: PT30M
Serve
Before serving, give the salad a quick toss, garnish with chopped peanuts and cilantro if desired, and enjoy.
Time: PT1M
Nutrition Facts
- Calories
- 210
- Protein
- 5 g
- Carbohydrates
- 15 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free (use tamari), Dairy‑Free
Allergens: Peanuts, Soy, Honey
Ingredient Substitutions
- Instead of Cucumber: Zucchini ribbons
- Instead of Salt: Kosher salt
- Instead of Peanut Butter: Almond butter, Sunflower seed butter
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Chili Crisp: Sriracha, Thai chili paste
- Instead of Fresh Ginger: Ground ginger (¼ tsp)
- Instead of Garlic: Garlic powder (¼ tsp)
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Rice Vinegar: Apple cider vinegar (½ tbsp)
- Instead of Chopped Peanuts: Sesame seeds
- Instead of Fresh Cilantro: Thai basil
Equipment Needed
- Vegetable Peeler
- Cutting Board
- Mixing Bowl
- Whisk or Spoon
- Storage Container
- Knife
Critical Steps — Do Not Skip
- Peeling cucumbers into uniform ribbons without tearing them.
- Salting and drying the cucumber ribbons to remove excess moisture.
- Balancing the sauce thickness so it coats but does not drown the ribbons.
Chef Tips from the Video
- Use seedless English cucumbers for the least amount of seeds and water.
- For extra crunch, add thinly sliced carrots or bell pepper strips.
- If you prefer a smoother sauce, blend all sauce ingredients in a small food processor.
Troubleshooting
Cucumber ribbons become watery after mixing.
Make sure to pat the ribbons dry after the salting step; you can also add a pinch of extra salt and let them sit an additional 5 minutes before drying.
Sauce is too thick to coat the ribbons.
Thin the sauce gradually with cold water (1 tsp at a time) until it reaches a pourable consistency.
Sauce is too salty or too spicy.
Balance with a little extra honey for sweetness or a splash of rice vinegar for acidity; add more peanut butter to mellow the flavor.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; texture will become soggy.
Room temperature: Do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Prepare the sauce a day ahead and store in a sealed jar in the fridge.
- Cucumber ribbons can be salted and dried up to 4 hours ahead; keep them covered on paper towels.
Frequently Asked Questions
What is the cultural significance and history of cucumber ribbon salads in Asian cuisine?
Cucumber salads have long been a staple in East and Southeast Asian cuisines, prized for their cooling effect during hot weather. Thinly sliced or ribboned cucumbers are often paired with bold, spicy dressings to balance heat with freshness, a technique rooted in Chinese and Thai street food traditions.
What are the traditional regional variations of cucumber salads in Chinese cuisine?
In Chinese cuisine, cucumber salads may feature garlic, soy sauce, and chili oil (known as “liangban huanggua”). In Sichuan style, a generous amount of chili crisp or doubanjiang adds numbing heat, while in Cantonese versions the dressing is lighter, emphasizing rice vinegar and a touch of sugar.
How is a cucumber ribbon salad traditionally served in summer festivals across Southeast Asia?
During summer festivals, cucumber ribbons are often served chilled on a platter, topped with crushed peanuts, fresh herbs, and a drizzle of spicy peanut or fish‑sauce dressing. The dish is meant to refresh diners between spicy grilled meats and sticky rice desserts.
What occasions or celebrations is cucumber ribbon salad commonly associated with in Asian cultures?
Cucumber salads are popular at hot‑weather gatherings, street fairs, and family luncheons because they are quick, no‑cook, and provide a cooling contrast to richer dishes. They are also served during Lunar New Year meals in some regions as a symbol of freshness and renewal.
What authentic ingredients are essential for a traditional Asian cucumber ribbon salad, and what are acceptable substitutes?
Key ingredients include fresh cucumber, soy sauce, garlic, ginger, rice vinegar, and a nut‑based sauce (peanut or sesame). Acceptable substitutes are tamari for gluten‑free soy sauce, almond butter for peanut butter, and lime juice in place of rice vinegar for a brighter acidity.
What other Asian dishes pair well with this cucumber ribbon salad?
It pairs beautifully with grilled satay, spicy ramen, Korean BBQ, or a simple bowl of jasmine rice. The cool, crunchy salad balances rich, fatty proteins and spicy broths.
What makes this cucumber ribbon salad special compared to other cold noodle dishes?
Instead of wheat or rice noodles, the salad uses raw cucumber ribbons, making it ultra‑light, low‑calorie, and completely gluten‑free. The bold peanut‑chili sauce delivers the same satisfying umami and heat without any cooking.
What are the most common mistakes to avoid when making cucumber ribbon salad?
Common errors include not salting and drying the cucumber ribbons, which leads to a soggy salad, and using too much peanut butter, which can make the sauce overly thick. Also, over‑mixing can bruise the ribbons and reduce crunch.
Why does this recipe use a vegetable peeler instead of a mandoline for making cucumber ribbons?
A peeler is safer for home cooks and produces wider ribbons that hold sauce better. Mandolines can create very thin strips that become limp quickly, whereas peeler ribbons stay crisp and are easier to handle without a specialized tool.
Can I make this cucumber ribbon salad ahead of time and how should I store it?
Yes. Prepare the sauce and store it in a sealed jar in the refrigerator for up to 3 days. Keep the cucumber ribbons salted, dried, and stored separately in an airtight container; combine just before serving to maintain crunch.
What does the YouTube channel Little Fat Boy specialize in?
The YouTube channel Little Fat Boy focuses on quick, budget‑friendly, and often no‑cook recipes that are perfect for hot weather or limited kitchen equipment, emphasizing creative uses of everyday ingredients.
How does the YouTube channel Little Fat Boy's approach to Asian‑inspired cooking differ from other cooking channels?
Little Fat Boy emphasizes simplicity and minimal heat, often substituting traditional cooking methods with raw or cold‑prep techniques. This contrasts with many Asian cooking channels that rely heavily on wok‑stir‑frying and high‑heat methods.
Last updated: September 4, 2026
