Chili Crisp Cucumber Noodle Bowls (Print Version)

Vibrant noodles with crisp cucumber and spicy chili crisp dressing

# Components:

→ Noodles

01 - 9 oz thin wheat noodles (soba, ramen, or rice noodles for gluten-free)

→ Protein

02 - 10 oz firm tofu, pressed and cubed, or cooked chicken breast, shredded

→ Vegetables

03 - 2 large cucumbers, julienned or spiralized
04 - 2 scallions, thinly sliced
05 - 1 medium carrot, julienned (optional)
06 - 1 tablespoon toasted sesame seeds

→ Creamy Chili Dressing

07 - 2 tablespoons chili crisp
08 - 3 tablespoons mayonnaise or vegan mayo
09 - 2 tablespoons plain Greek yogurt or sour cream
10 - 1 tablespoon soy sauce (use tamari for gluten-free)
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon toasted sesame oil
13 - 1 teaspoon honey or maple syrup
14 - 1 garlic clove, minced

→ Garnishes

15 - Fresh cilantro or mint leaves
16 - Extra chili crisp to taste
17 - Lime wedges

# Directions:

01 - Cook the noodles according to package instructions. Drain and rinse under cold water, then set aside to cool completely.
02 - If using tofu, pan-fry the cubes in a nonstick skillet with a small amount of oil over medium heat until golden on all sides, approximately 6 to 8 minutes. If using cooked chicken, shred and set aside.
03 - In a large bowl, whisk together all creamy chili dressing ingredients until smooth and creamy.
04 - Add the cucumbers, carrot if using, and scallions to the bowl with dressing. Toss to coat evenly.
05 - Add the cooled noodles and protein to the vegetable mixture. Toss gently until everything is well combined and coated with dressing.
06 - Divide the noodle mixture among serving bowls. Top with sesame seeds and garnish with cilantro or mint, extra chili crisp, and lime wedges.
07 - Serve immediately, or refrigerate for 10 to 15 minutes for enhanced refreshment.

# Expert Advice:

01 -
  • It tastes like you spent hours prepping when you really just spent twenty minutes doing what feels like play in the kitchen.
  • The contrast between cool cucumber and that spicy chili oil hit is genuinely addictive, and you'll find yourself making it again the next week.
  • Whether you're feeding yourself or impressing guests, this bowl looks restaurant-quality but never stresses you out.
02 -
  • Don't skip the step of pressing your tofu or it'll absorb so much dressing that it becomes spongy instead of silky, and you'll wonder why you bothered using tofu at all.
  • The dressing can sit in the fridge for a day before you assemble, but add the noodles right before serving or they'll eventually absorb all the liquid and turn heavy.
03 -
  • Make the dressing in advance and store it in a jar so you can shake it together on busy evenings when you want something impressive but not time-consuming.
  • If your chili crisp brand is particularly mild or spicy, adjust the amount rather than the other ingredients to maintain the dressing's balance and creamy texture.
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