Chili Crisp Cucumber Noodle Bowls (Print Version)

Refreshing noodle bowls with cucumber, spicy chili crisp dressing, and protein. Ready in just 30 minutes.

# Components:

→ 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

# Directions:

01 - Cook noodles according to package instructions. Drain and rinse under cold water until completely cooled. Set aside.
02 - If using tofu, pan-fry cubes in a nonstick skillet with oil over medium heat until golden on all sides, approximately 6 to 8 minutes. If using cooked chicken, shred and set aside.
03 - In a large bowl, whisk together chili crisp, mayonnaise, Greek yogurt, soy sauce, rice vinegar, sesame oil, honey, and minced garlic until smooth and creamy.
04 - Add julienned cucumbers, carrot if using, and sliced scallions to the bowl with dressing. Toss gently to coat evenly.
05 - Add cooled noodles and prepared protein to the dressed vegetables. Toss gently until all components are well combined and evenly coated with dressing.
06 - Divide noodle mixture among serving bowls. Top with sesame seeds and garnish with fresh cilantro or mint, additional chili crisp to taste, and lime wedges.
07 - Serve immediately for optimal texture, or refrigerate for 10 to 15 minutes for a chilled presentation.

# Expert Advice:

01 -
  • It comes together faster than deciding what to watch on TV, and tastes like you planned it all week.
  • The creamy chili dressing clings to every strand and vegetable, delivering heat and richness in one swipe.
  • You can toss in whatever protein or vegetables are sitting in your fridge and it still works.
  • It eats like a salad but satisfies like a real meal, cold or at room temperature.
02 -
  • If you don't rinse the noodles under cold water, they'll keep cooking and turn into a mushy, sticky mess that no amount of dressing can save.
  • Press your tofu properly or it won't crisp up, it'll just steam sadly in the pan and taste like wet sponge.
  • Taste the dressing before tossing everything together, because once it's mixed in, you can't fix it without making a whole new batch.
03 -
  • Use kitchen shears to cut the noodles into shorter lengths before tossing, it makes them way easier to eat and coat evenly.
  • Toast your sesame seeds in a dry pan for a minute until they smell nutty and start to pop, it makes a huge difference.
  • If your chili crisp has settled, stir the jar well before scooping so you get both the oil and the crunchy bits in every spoonful.
Return