Chili Crisp Cucumber Noodle Bowls (Print version)

Refreshing cold noodles tossed with crisp vegetables and spicy chili crisp sauce.

# What You 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:

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. Toss with the creamy dressing until evenly coated.
05 - In a separate small bowl, mix chili crisp, soy sauce, sesame oil, and sugar until fully combined.
06 - Divide the noodles among serving bowls. Top each portion with the dressed cucumber salad and your chosen protein.
07 - Drizzle generously with chili crisp sauce. Garnish with chopped peanuts or cashews, sesame seeds, cilantro, and lime wedges. Serve immediately.

# Expert tips:

01 -
  • It comes together faster than delivery arrives, perfect for those evenings when hunger hits suddenly.
  • The contrast between cool, creamy cucumber and spicy chili crisp is genuinely addictive in the best way.
  • Whether you're vegetarian, vegan, or a protein lover, this adapts without any fussing around.
02 -
  • Pressing your tofu really does matter—I learned this the hard way when mushy tofu kept falling apart in the skillet, and it changed everything once I started using a tofu press or even just wrapping it in paper towels and letting it sit under a heavy pan.
  • Don't dress the noodles themselves, only the vegetables—if you mix the dressing with the noodles first, they'll get soggy and clumpy, but keeping them separate means each bowl stays bright and crisp even if you're not eating immediately.
03 -
  • Invest in a good quality chili crisp because this dish lives and dies by that ingredient—Fly by Jing and Lao Gan Ma are worth the extra money and will change your entire relationship with heat and texture in food.
  • Grate your garlic and ginger fresh every time if you can, because the juices release oils that make the dressing taste infinitely more alive and aromatic than anything from a jar.
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