Chili Crisp Cucumber Noodle Bowls (Printable)

Cold noodle bowls with crisp cucumber, spicy chili cream dressing, and tofu or chicken

# 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
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

# How to Make It:

01 - Cook noodles according to package instructions. Drain and rinse under cold water until cooled completely, then set aside.
02 - If using tofu, pan-fry the 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, and sliced scallions to the bowl with dressing. Toss to coat evenly.
05 - Add cooled noodles and prepared protein to the vegetable mixture. Toss gently until all components are well combined and coated with dressing.
06 - Divide noodle mixture among serving bowls. Top with sesame seeds and garnish with fresh cilantro or mint, extra chili crisp, and lime wedges.
07 - Serve immediately or refrigerate for 10 to 15 minutes for enhanced refreshment before serving.

# Expert Tips:

01 -
  • It comes together in 30 minutes, which means you can serve something restaurant-quality on a Tuesday without stress.
  • The chili crisp dressing hits different—creamy but with that perfect kick that makes you reach for another bite.
  • It's flexible enough for vegetarians, meat eaters, and anyone experimenting with what feels good to eat that day.
02 -
  • Don't skip rinsing the noodles—warm noodles will wilt the vegetables and thin out the dressing, making the whole bowl feel sad instead of vibrant.
  • The dressing should taste strong on its own; it needs to be bold enough to coat and flavor the noodles without disappearing into them.
  • Pressing your tofu matters more than any cooking technique I've learned—it's the difference between tofu that absorbs flavor and tofu that slides around.
03 -
  • Make the dressing while your noodles cook; this small timing adjustment means you're not standing around waiting for anything.
  • If you're prepping ahead, dress the vegetables and keep the noodles separate, then combine just before eating—this prevents sogginess and keeps the texture exactly right.
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