Spicy Cucumber Noodle Bowl (Printable Version)

Spiralized cucumbers in a spicy chili blend create a light, crunchy dish with bold Asian-inspired flavors.

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, spiralized or julienned
02 - 1 medium carrot, julienned (optional)
03 - 2 scallions, thinly sliced
04 - 1 tablespoon fresh cilantro, chopped

→ Sauce

05 - 2 tablespoons low-sodium soy sauce or tamari (for gluten-free)
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 tablespoon chili crisp or chili oil, adjust to taste
09 - 1 teaspoon maple syrup or honey
10 - 1 clove garlic, finely minced
11 - 1 teaspoon grated fresh ginger
12 - 1 teaspoon toasted sesame seeds

→ Toppings (optional)

13 - 2 tablespoons roasted peanuts or cashews, chopped
14 - Extra chili crisp
15 - Lime wedges

# Directions:

01 - Spiralize the cucumbers and pat dry with paper towels to remove excess moisture.
02 - In a large bowl, mix spiralized cucumber, julienned carrot, sliced scallions, and chopped cilantro.
03 - In a small bowl, whisk together soy sauce or tamari, rice vinegar, sesame oil, chili crisp, maple syrup, garlic, ginger, and toasted sesame seeds until fully blended.
04 - Pour sauce over the vegetable mixture and gently toss to coat evenly.
05 - Divide the noodle bowl into serving dishes. Garnish with chopped nuts, extra chili crisp, and lime wedges as desired.
06 - Serve at once to maintain the crisp texture of the vegetables.

# Expert Tips:

01 -
  • It comes together in the time it takes to brew tea, making it perfect for when you're too warm to cook but too hungry to skip lunch.
  • The heat builds slowly and then lingers in the best way—not punishing, just alive on your tongue.
  • Spiralized cucumbers stay crisp and delicate instead of wilting into mush like chopped ones do.
02 -
  • Patting the cucumbers dry is the difference between a crisp lunch and a watery disappointment—don't let anyone tell you that step doesn't matter.
  • Taste the sauce before it goes on the vegetables; chili crisp brands vary wildly in heat level, and you want control over your own spice destiny.
03 -
  • The sesame oil should always be the toasted variety—regular sesame oil is pale and mild, while toasted sesame oil is dark, fragrant, and does actual work in the flavor department.
  • If you can't find chili crisp, good quality chili oil works just as well, or make a rough paste from red chili flakes mixed with a little sesame oil and let it infuse for a few minutes before adding it to the sauce.
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