Photo of Spicy Sesame Noodles by WW

Spicy Sesame Noodles

Points® value
Total Time
15 min
15 min
This refreshing twist on a takeout favourite blends ramen noodles with spiralized cucumbers and creamy tahini. And it takes mere minutes to pull together. Precut, spiralized veggie noodles save time and make prep easier. If you can’t find spiralized cucumber noodles or don’t have a spiralizer at home, just use a vegetable peeler to slice wide ribbons from the cucumber.


Dry ramen noodles (without flavour packet)

3 oz

English cucumber

3 cup(s), noodles (cut from 1 large English cucumber, unpeeled, using a spiralizer)


3 tbsp(s)

Plain fat free Greek yogurt

3 tbsp(s)

Low sodium soy sauce

1 tbsp(s)


1 tsp(s)

Ginger root

2 tsp(s), peeled, finely chopped


2 clove(s), large, finely chopped (2 tsp)

Sambal oelek

1 tsp(s), or hot sauce


1 medium, sliced, sesame seeds, and crushed red pepper (optional), for garnish


  1. In a large bowl, cover the ramen noodles with boiling water and let soak for 3 minutes until softened. (Discard the seasoning packet or reserve it for another use.) Drain the noodles and rinse under cold water, then drain again. Add the cucumber noodles to the bowl and toss.
  2. In a small bowl, whisk the tahini, yogurt, soy sauce, honey, ginger, garlic, sambal oelek, and 2 tbsp water. Pour the sauce over the noodles and toss to coat. Divide the noodles among 4 bowls. Before serving, garnish with scallions, sesame seeds, and crushed red pepper (if using).
  3. Serving size: 1 cup