Spicy Cucumber Noodle Bowl (Printable)

Crisp cucumber noodles with a zesty chili sauce delivering bold, fresh, and vibrant flavors.

# Ingredient List:

→ Vegetables

01 - 2 large cucumbers, spiralized or julienned
02 - 1 medium carrot, julienned (optional for color and crunch)
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 a paper towel to remove excess moisture.
02 - In a large bowl, mix the spiralized cucumber, julienned carrot, scallions, and chopped cilantro.
03 - Whisk soy sauce or tamari, rice vinegar, sesame oil, chili crisp, maple syrup, minced garlic, grated ginger, and toasted sesame seeds in a small bowl until well blended.
04 - Pour the sauce over the vegetable mixture and toss gently to coat evenly.
05 - Divide the salad into serving bowls, top with chopped nuts, extra chili crisp, and a squeeze of lime if desired.
06 - Serve immediately to retain maximum crunch and freshness.

# Expert Suggestions:

01 -
  • It's ready in 15 minutes and requires zero cooking, which means your kitchen stays cool and your energy stays high.
  • The spice hits differently when it's crisp and fresh—it wakes you up instead of weighing you down.
  • You can customize it completely based on what's in your fridge, so it never feels like the same meal twice.
02 -
  • Drying the cucumbers isn't optional—wet cucumbers will release water and dilute your sauce, turning something vibrant into something watery and sad.
  • Make the sauce first and let it sit for a minute before combining it with the vegetables; this allows the garlic and ginger to bloom and the flavors to deepen slightly.
  • Don't dress this more than 10 minutes before eating unless you want a soft, droopy bowl instead of the crisp, alive thing it's meant to be.
03 -
  • A microplane grater for the ginger makes all the difference—it distributes the flavor evenly instead of leaving chunks.
  • Toast your sesame seeds in a dry pan for 30 seconds right before you eat; the difference between room-temperature seeds and warm ones is the difference between good and unforgettable.
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