Creamy Soy and Cucumber Noodles

If you’re looking for a really quick and comforting dinner idea, these creamy soy and cucumber noodles are for you. They are fantastic as a fast and easy meal by themselves, or you could add some protein on top (whole baked black tilapia goes INCREDIBLY well).

If you find the idea of cucumber in the broth a little strange, give it a go. The refreshing cool bite of cucumber is the perfect balance for the creamy noodles.

This is the perfect meal for those nights where you are tired and fancy just ordering a takeaway – it’s filling and delicious, but ready in just ten minutes (slightly less if you get a move on). It also has the benefit of needing only a few fresh ingredients- the rest are store cupboard staples.

Ingredients, Substitutions and Variations

  • Sesame oil – sesame oil is a great flavour base for the broth. However you could switch for vegetable oil.
  • Ginger – this recipe calls for a fair amount of fresh ginger. It’s one of my favourite flavours, particularly in recipes like this. You can adjust according to your preference.
  • Spring onion – for the base. You could also add some garlic if you have it handy.
  • Fish sauce – you can leave this out if you want to make it vegetarian.
  • Soy sauce – I have used dark soy sauce and it brings that delicious, rich soy flavour to the broth. You can use light soy sauce if you don’t have any available.
  • Coconut milk – use full fat if you can.
  • Fine noodles – I use ready for wok ones to make this recipe simple and quick, but you can precook dried noodles.
  • Cucumber – half a cucumber is enough for these soy and cucumber noodles.
  • Coriander – a big handful of fresh coriander is perfect for this.

Top Tips

  1. Make ahead

    If you want to get ahead, make the broth up until bringing the coconut milk to a simmer then turn off the heat. When you’re ready to serve, bring it back up to a simmer and add the noodles, cucumber and coriander.

  2. Up the heat

    If you like, add a chopped fresh red chilli when you add the ginger for a kick of spice.

  3. Don’t overcook

    The cucumber needs just 10 seconds at the end of the cooking time to take on the flavour – any longer than this and it will start to go soggy.

Get the cook books:

Creamy Soy and Cucumber Noodles

Save This Recipe
Harriet Young
Noodles in a creamy coconut milk broth with soy and ginger, with cucumber and coriander to finish.
5
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Main Course
Cuisine Asian
Servings 4 People

Ingredients
  

  • 1 tbsp sesame oil
  • 4 spring onions
  • 1 palm sized chunk of ginger
  • 1 tbsp fish sauce
  • 2 tbsp dark soy sauce
  • 400 g coconut milk
  • 600 g thread fine noodles straight to wok variety
  • 1/2 cucumber
  • 1 large handful fresh coriander

Instructions
 

  • Peel and finely chop the ginger. Finely slice the spring onions.
  • Put the sesame oil in a large saucepan or wok over a medium heat. Add the ginger and spring onions and cook for one minute until they start to become fragrant.
  • Add 100ml cold water, the fish sauce and the soy sauce, then stir in the coconut milk. Bring to a simmer.
  • Add the noodles. Allow them to heat through and break up.
  • When the noodles are ready, stir in the sliced cucumber and chopped coriander. Eat immediately.
Keyword 15 minutes, coconut milk, cucumber, noodles

8 responses to “Creamy Soy and Cucumber Noodles”

  1. 5 stars
    I have a 12 hour shift to work today and this looks like something I can definitely handle making when I get home. Looking forward to trying it!

  2. 5 stars
    Loved the umami flavor in this! Definitely putting it into the rotation.

  3. 5 stars
    Love the unusual addition of cucumber to this noodle dish! It added an unexpected crunch and freshness that was so delicious.

  4. 5 stars
    Such a wonderful weeknight dinner! I love how easily the noodles come together and all the different variations.

  5. 5 stars
    this is a great health meal choice. so good for the summer. Thanks!

  6. 5 stars
    It won’t be long until we have some fresh cukes in our garden, and I can’t wait to use them in this great looking dish. I love using cucumbers in warm dishes, so this will be perfect for us!

  7. 5 stars
    Made this with salmon on top and it was amazing, thanks for a great recipe.

  8. 5 stars
    Another way to use the cucumbers we got from the farmers market. This looks tasty.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.