# 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 medium carrots, julienned
05 - 2 spring onions, thinly sliced
06 - 1 small red bell pepper, thinly sliced
07 - 1 tbsp fresh cilantro, chopped (optional)
→ Creamy Dressing
08 - 4 tbsp plain Greek yogurt or dairy-free yogurt
09 - 2 tbsp rice vinegar
10 - 1 tbsp soy sauce
11 - 1 tbsp toasted sesame oil
12 - 1 tbsp honey or maple syrup
13 - 2 tsp freshly grated garlic
14 - 1 tsp freshly grated ginger
→ Chili Crisp Sauce
15 - 4 tbsp chili crisp (store-bought or homemade)
16 - 1 tbsp soy sauce
17 - 2 tsp toasted sesame oil
18 - 1 tsp sugar
→ Toppings
19 - 2 tbsp roasted peanuts or cashews, chopped
20 - 1 tbsp toasted sesame seeds
21 - Lime wedges, for serving
# How to Cook:
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, about 6 to 8 minutes. If using chicken, ensure it is fully cooked 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 julienned cucumber, carrots, sliced bell pepper, and spring onions to the bowl. Toss with the creamy dressing to evenly coat all vegetables.
05 - In a separate small bowl, mix chili crisp, soy sauce, sesame oil, and sugar to create a cohesive sauce.
06 - Divide the cooled noodles among four serving bowls. Top each portion with the dressed cucumber salad mixture and your choice of tofu or chicken.
07 - Drizzle each bowl generously with the chili crisp sauce according to spice preference.
08 - Garnish each bowl with chopped peanuts or cashews, toasted sesame seeds, fresh cilantro, and lime wedges. Serve immediately.
