Spicy Cucumber Noodle Bowl (Print)

Light, crunchy spiralized cucumbers dressed with a zesty and fiery chili sauce for a fresh, bold flavor experience.

# Ingredients:

→ 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
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 tablespoon chili crisp or chili oil
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

# Instructions:

01 - Spiralize the cucumbers and pat dry with paper towels to remove excess moisture.
02 - In a large bowl, combine the spiralized cucumbers, julienned carrot, scallions, and chopped cilantro.
03 - Whisk together soy sauce or tamari, rice vinegar, sesame oil, chili crisp, maple syrup, garlic, ginger, and toasted sesame seeds until homogeneous.
04 - Pour the sauce over the vegetable mixture and toss gently to coat evenly.
05 - Divide the dressed vegetables between serving bowls and garnish with chopped peanuts, additional chili crisp, and a lime wedge if desired.
06 - Serve immediately to maintain optimal crunch and freshness.

# Pro Tips:

01 -
  • It comes together in 15 minutes with zero cooking, so it's perfect when you're too hot to use your stove.
  • The sauce is addictively tangy and spicy, but the cool cucumber base keeps it refreshing rather than heavy.
  • You can prep it ahead and adjust spice levels right at the table, so everyone gets their own level of heat.
02 -
  • Patting the cucumbers dry is not optional—I learned this the hard way when I skipped it and ended up with a watery, diluted mess after 10 minutes.
  • Make the sauce first and let it sit for a minute so the garlic and ginger can wake up and distribute their flavor evenly throughout.
  • The chili crisp amount is entirely up to you; start with less and taste as you go, because once it's in there, you can't take the heat back out.
03 -
  • Use a microplane to grate your ginger and garlic so fine that they almost dissolve into the sauce, giving you flavor without any biting pieces.
  • Taste the sauce before you pour it over the vegetables—this is your only chance to adjust the balance of salty, spicy, sweet, and tangy without starting over.
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