Chili Crisp Cucumber Noodle Bowls (Print Version)

Refreshing cold noodles with cucumber, crisp vegetables, and spicy chili crisp topping

# What You’ll Need:

→ 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

# How to Make It:

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 fully cooked and shredded.
03 - In a large bowl, whisk together all creamy dressing ingredients until smooth and well combined.
04 - Add the cucumber, carrots, bell pepper, and spring onions to the bowl with the dressing. Toss thoroughly to combine and coat evenly.
05 - In a separate small bowl, mix chili crisp, soy sauce, sesame oil, and sugar to create a unified sauce.
06 - Divide the cooked noodles among serving bowls. Top each portion with the dressed cucumber salad and your choice of tofu or chicken.
07 - Drizzle generously with chili crisp sauce over each bowl.
08 - Top with peanuts or cashews, sesame seeds, cilantro, and lime wedges. Serve immediately.

# Additional Tips::

01 -
  • It comes together in under half an hour, which means you can make it on a weeknight without breaking a sweat.
  • The creamy yogurt dressing cools down the chili crisp just enough to let all the flavors shine without overwhelming your palate.
  • You can swap the protein or vegetables based on what's sitting in your fridge, making it endlessly adaptable.
  • Every bite has a different texture: silky noodles, crunchy vegetables, crispy nuts, and that fiery oil that clings to everything.
02 -
  • Press your tofu for at least 15 minutes before cooking or it will never get crispy, it will just steam in the pan and turn rubbery.
  • Rinse the noodles thoroughly under cold water after cooking or they'll stick together in a clump and won't absorb the dressing properly.
  • Grate the garlic and ginger fresh right before mixing the dressing, pre-minced versions lose their punch and won't give you that bright, zingy flavor.
  • Taste the chili crisp sauce before drizzling it on, some brands are much spicier than others and you can always add more but you can't take it back.
03 -
  • Toast your sesame seeds in a dry pan for a minute or two before sprinkling them on, it brings out their flavor and makes them taste richer.
  • If you're using homemade chili crisp, let it cool completely before mixing it into the sauce or the heat will break the yogurt dressing.
  • Squeeze the lime wedges over the bowl just before you take your first bite, the acidity cuts through the richness and makes everything taste brighter.
  • For a vegan version, use maple syrup instead of honey and choose a plant-based yogurt, the flavor stays just as creamy and tangy.
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