Save to Pinterest My phone was propped against a jar of pickles when I first tried making this. I'd saved the video three times, watched it twice more, then finally bought chili crisp on the way home from work. The kitchen was hot, the cucumber was cold, and within twenty minutes I was eating straight from the bowl standing at the counter. It tasted like summer with a kick, and I texted my sister a photo before I even sat down.
I made this for a friend who claimed she didn't like cucumbers. She ate two bowls and asked for the recipe before leaving. We sat on my tiny balcony with our feet up, lime wedges piling up on the table, talking until the sun dropped behind the buildings. She still sends me photos every time she makes it now, usually with some new topping she's experimenting with.
Ingredients
- Thin wheat noodles: Soba or ramen work beautifully here, and rice noodles turn this gluten-free without losing any texture.
- Firm tofu or chicken: Tofu gets crispy edges if you press it well and don't crowd the pan, chicken adds heartiness if that's what you're craving.
- Cucumbers: Julienne them thin so they tangle with the noodles, or spiralize if you want it to look like it jumped off your screen.
- Scallions: Slice them thin and use both the white and green parts for a sharp, fresh bite.
- Carrot: Optional but it adds sweetness and a pop of color that makes the bowl feel more complete.
- Toasted sesame seeds: Don't skip these, they add a nutty crunch that ties everything together.
- Chili crisp: This is the star, bring the heat and the texture, use your favorite brand or the one you impulse-bought and haven't opened yet.
- Mayonnaise: It makes the dressing creamy and clings to every noodle, vegan mayo works just as well.
- Greek yogurt or sour cream: Adds tang and cuts the richness so the dressing doesn't feel heavy.
- Soy sauce: A little goes a long way, swap for tamari if you need it gluten-free.
- Rice vinegar: Brightens everything and balances the creaminess with a gentle acidity.
- Toasted sesame oil: Just a teaspoon brings deep, roasted flavor without overpowering.
- Honey or maple syrup: A touch of sweetness rounds out the heat and tang.
- Garlic: Mince it fine so it melts into the dressing and doesn't bite too hard.
- Cilantro or mint: Fresh herbs make it feel alive, use whichever one you reach for instinctively.
- Lime wedges: Squeeze them over the top right before eating for a bright, citrusy finish.
Instructions
- Cook the noodles:
- Boil them according to the package, then drain and rinse under cold water until they're completely cool. This stops them from turning gummy and keeps the salad refreshing.
- Prepare your protein:
- If using tofu, press it for at least ten minutes, cube it, then fry in a hot nonstick skillet with a little oil until each side is golden and crisp. If using chicken, shred cooked breast into bite-sized pieces.
- Make the creamy chili dressing:
- Whisk together chili crisp, mayo, yogurt, soy sauce, rice vinegar, sesame oil, honey, and minced garlic in a large bowl until it's smooth and everything is blended. Taste it and adjust the heat or tang to your liking.
- Toss the vegetables:
- Add cucumbers, carrot if using, and scallions to the bowl with the dressing and toss until every piece is coated. The dressing should cling without pooling at the bottom.
- Combine noodles and protein:
- Add the cooled noodles and your tofu or chicken to the bowl and toss gently so nothing breaks apart but everything mingles. Use your hands if it's easier, it's more fun that way.
- Garnish and serve:
- Divide into bowls, sprinkle with sesame seeds, top with cilantro or mint, add extra chili crisp if you're brave, and serve with lime wedges on the side. Eat it right away or let it chill for ten minutes if you want it extra cold.
Save to Pinterest The first time I brought this to a potluck, someone asked if I ordered it from that place downtown. I didn't correct them right away, just smiled and watched people go back for seconds. Later I admitted I made it in my apartment that morning, and three people immediately asked me to text them the recipe. It's been my quiet party trick ever since.
Make It Your Own
This recipe is flexible in all the right ways. Swap the tofu for tempeh if you want something earthier, or toss in edamame for a quicker protein. Add roasted peanuts or cashews for crunch, or throw in shredded cabbage if you want more volume without more effort. I've made it with leftover rotisserie chicken on nights when I didn't feel like cooking anything from scratch, and it still felt special.
Storing and Serving
If you're meal prepping, keep the noodles, vegetables, protein, and dressing in separate containers. Toss everything together right before eating so the cucumbers stay crisp and the noodles don't soak up all the dressing. It keeps in the fridge for up to two days, though the cucumbers will start to release water after that. I like to pack it for lunch with the lime and herbs in a small container on the side.
Adjusting the Heat
Chili crisp varies wildly depending on the brand, so start with less if you're unsure and add more at the table. I keep an extra jar on hand because some people want to drown their bowl in it, and others just want a whisper of heat. You can also mix in a bit of sriracha or gochujang to change the flavor profile without buying something new.
- Taste the dressing before tossing it with the noodles so you can tweak the balance.
- If it's too spicy, add another spoonful of mayo or yogurt to mellow it out.
- Serve extra chili crisp, lime, and herbs on the side so everyone can customize their bowl.
Save to Pinterest This is the kind of recipe that makes you look forward to dinner, even on the nights when you're too tired to think. It's fast, it's bright, and it tastes like you tried a lot harder than you did.
Common Recipe Questions
- → Can I make this dish ahead of time?
Yes, you can prepare the components separately up to 24 hours in advance. Store the dressing, cooked noodles, vegetables, and protein in separate containers. Combine just before serving to maintain the best texture and prevent the noodles from absorbing too much dressing.
- → What can I substitute for chili crisp?
If you don't have chili crisp, use a combination of sriracha and chili flakes with a small amount of neutral oil. Alternatively, sambal oelek or gochujang mixed with a bit of sesame oil can provide similar heat and flavor complexity.
- → How do I prevent the cucumbers from making the dish watery?
After julienning the cucumbers, lightly salt them and let them sit for 5-10 minutes. Pat them dry with paper towels before adding to the bowl. This draws out excess moisture while keeping them crisp and crunchy.
- → Can I use different types of noodles?
Absolutely. Soba, ramen, rice noodles, or even zucchini noodles work well. For a lighter option, try shirataki noodles. Just adjust cooking times according to package instructions and ensure they're completely cooled before mixing with the dressing.
- → How spicy is this dish?
The spice level is moderate and easily adjustable. Start with 1 tablespoon of chili crisp in the dressing and add more to taste. You can also serve extra chili crisp on the side so everyone can customize their heat level.
- → What's the best way to press tofu?
Wrap the tofu block in a clean kitchen towel or paper towels, place it on a plate, and set a heavy object like a cast-iron skillet on top. Let it press for 15-20 minutes to remove excess moisture, which helps achieve a golden, crispy exterior when pan-frying.