Chili Crisp Cucumber Noodle Bowls (Printer-Friendly)

Vibrant cold noodles with crisp cucumber, spicy chili crisp dressing, and your choice of protein

# What You Need:

→ 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

# How to Cook:

01 - Cook the noodles according to package instructions. Drain, rinse under cold water, and set aside to cool.
02 - If using tofu, pan-fry the cubes in a nonstick skillet with a little oil over medium heat until golden on all sides, about 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. Toss gently until everything is well combined and coated with dressing.
06 - Divide the noodle salad among bowls. Top with sesame seeds and garnish with cilantro or mint, extra chili crisp, and lime wedges.
07 - Serve immediately, or chill for 10 to 15 minutes for extra refreshment.

# Expert Advice:

01 -
  • It tastes like a restaurant dish but comes together faster than ordering delivery.
  • You can eat it warm, room temperature, or chilled, and it's genuinely good every way.
  • The creamy chili dressing is basically addictive and makes even plain noodles taste interesting.
  • Customizing the protein and toppings means you never get tired of making it.
02 -
  • Rinsing your noodles under cold water is the difference between silky strands and a clumpy, starchy mess; I learned this by ignoring it once and never again.
  • The dressing needs to be made before you add the noodles so it coats everything evenly; rushing this step means dry noodles in some bites and oversaturated in others.
  • Your chili crisp choice matters more than you'd think because different brands have wildly different flavor profiles, so pick one that actually makes you happy to eat.
03 -
  • Make the dressing the night before and let the flavors mingle in the fridge; it somehow tastes even better, smoother, and more complex than fresh.
  • Keep everything except the noodles separate until the last moment if you're prepping this for a crowd, then let people assemble their own bowls and control how much chili crisp and lime they add.
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