Chili Crisp Cucumber Noodle Bowls (Printable Version)

Refreshing noodles with cucumber, creamy chili dressing, and protein. Quick, spicy, and satisfying in 30 minutes.

# What You'll Need:

→ 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 or 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

# Steps to Follow:

01 - Cook the noodles according to package instructions. Drain and rinse under cold water until fully cooled, then set aside.
02 - If using tofu, pan-fry the cubes in a nonstick skillet with a small amount of 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 all creamy chili dressing ingredients until smooth and creamy.
04 - Add the julienned cucumbers, carrot if desired, and sliced scallions to the bowl with dressing. Toss to coat evenly.
05 - Add the cooled noodles and prepared protein to the dressed vegetables. Toss gently until everything is well combined and evenly coated.
06 - Divide the noodle mixture among serving bowls. Top with sesame seeds and garnish with fresh cilantro or mint, additional chili crisp, and lime wedges. Serve immediately or chill for 10 to 15 minutes for enhanced freshness.

# Additional Tips::

01 -
  • It comes together faster than most takeout delivery and tastes twice as fresh.
  • The creamy dressing cools you down while the chili crisp wakes you up in the best way.
  • You can meal prep the components and toss them together right before eating so nothing gets soggy.
02 -
  • Rinse your noodles thoroughly in cold water or they'll clump together and the salad will turn warm and sticky.
  • Press your tofu longer than you think you need to, the drier it is, the crispier it gets in the pan.
  • Make the dressing first so the flavors have time to meld while you prep everything else.
03 -
  • Use kitchen shears to cut the noodles a few times after cooking so they're easier to twirl and coat evenly.
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on top, it makes them smell like popcorn and taste even nuttier.
  • If you want this to feel like a restaurant dish, serve it in wide shallow bowls and arrange the toppings in little piles instead of mixing everything together.
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