Chili Crisp Cucumber Noodles (Print Version)

A vibrant bowl combining creamy cucumber salad, cold noodles, crisp vegetables, and spicy chili crisp dressing.

# Components:

→ Proteins

01 - 14 oz firm tofu, pressed and cubed, or 14 oz cooked chicken breast, shredded

→ Noodles

02 - 10.5 oz dried wheat noodles (udon, soba, or rice noodles)

→ Vegetables

03 - 2 large cucumbers, julienned or spiralized
04 - 2 carrots, julienned
05 - 2 spring onions, thinly sliced
06 - 1 small red bell pepper, thinly sliced
07 - 1 tablespoon fresh cilantro, chopped

→ Creamy Dressing

08 - 4 tablespoons plain Greek yogurt or dairy-free yogurt
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon soy sauce
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon honey or maple syrup
13 - 2 teaspoons freshly grated garlic
14 - 1 teaspoon freshly grated ginger

→ Chili Crisp Sauce

15 - 4 tablespoons chili crisp
16 - 1 tablespoon soy sauce
17 - 2 teaspoons toasted sesame oil
18 - 1 teaspoon sugar

→ Toppings

19 - 2 tablespoons roasted peanuts or cashews, chopped
20 - 1 tablespoon toasted sesame seeds
21 - Lime wedges, for serving

# Directions:

01 - Prepare the noodles according to package instructions. Rinse under cold water, drain thoroughly, and set aside.
02 - If using tofu, pan-fry cubes in a nonstick skillet over medium heat until golden on all sides, approximately 6 to 8 minutes. If using chicken, ensure it is cooked through and shredded.
03 - In a large bowl, whisk together Greek yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, and ginger until smooth and well combined.
04 - Add the cucumber, carrots, bell pepper, and spring onions to the bowl with the creamy dressing. Toss thoroughly to coat all vegetables evenly.
05 - In a separate small bowl, combine chili crisp, soy sauce, sesame oil, and sugar until well blended.
06 - Divide the cooked noodles among four serving bowls. Top each with the dressed cucumber salad and your choice of tofu or chicken.
07 - Drizzle each bowl generously with chili crisp sauce. Top with peanuts or cashews, sesame seeds, cilantro, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means you can have dinner ready before you've finished your first coffee break of the day.
  • The creamy dressing tastes indulgent but feels light, striking that balance between satisfying and refreshing that makes you want to eat the whole thing.
  • Flexible enough to use whatever protein you have on hand, and honest enough that it tastes equally good with tofu or chicken.
02 -
  • If you prep the vegetables more than an hour ahead, they'll start releasing water and getting soft—do everything except the dressing right before serving for maximum crispness and snap.
  • The chili crisp sauce should taste bold on its own because it's going to mellow slightly when it hits the cool noodles, so don't hold back on seasoning it.
03 -
  • If your chili crisp seems runny or thin, let it sit in the fridge for a bit—the oil will solidify slightly and it'll drizzle much more neatly across your bowl.
  • Taste the creamy dressing before adding it to the vegetables because that's your last chance to adjust the balance of salty, sweet, tangy, and savory—this is the foundation of the entire bowl.
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