Chili Crisp Cucumber Noodle Bowls (Printable)

Refreshing cucumber noodles with crisp veggies, tofu or chicken, and a spicy chili crisp dressing.

# What You'll Need:

→ Proteins

01 - 14 oz firm tofu, pressed and cubed or 14 oz cooked chicken breast, shredded

→ Noodles

02 - 10.5 oz dried wheat noodles (udon, soba, or rice noodles)

→ Vegetables

03 - 2 large cucumbers, julienned or spiralized
04 - 2 medium carrots, julienned
05 - 2 spring onions, thinly sliced
06 - 1 small red bell pepper, thinly sliced
07 - 1 tablespoon fresh cilantro, chopped (optional)

→ Creamy Dressing

08 - 4 tablespoons plain Greek yogurt or dairy-free yogurt
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon soy sauce
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon honey or maple syrup
13 - 2 teaspoons freshly grated garlic
14 - 1 teaspoon freshly grated ginger

→ Chili Crisp Sauce

15 - 4 tablespoons chili crisp (store-bought or homemade)
16 - 1 tablespoon soy sauce
17 - 2 teaspoons toasted sesame oil
18 - 1 teaspoon sugar

→ Toppings

19 - 2 tablespoons roasted peanuts or cashews, chopped
20 - 1 tablespoon toasted sesame seeds
21 - Lime wedges, for serving

# How to Make It:

01 - Prepare noodles according to package instructions. Rinse under cold water, drain thoroughly, and set aside.
02 - If using tofu, pan-fry cubes in a nonstick skillet over medium heat until golden on all sides, approximately 6 to 8 minutes. If using chicken, ensure it is fully cooked and shredded.
03 - In a large bowl, whisk together yogurt, rice vinegar, soy sauce, sesame oil, honey, grated garlic, and ginger until smooth and well combined.
04 - Add julienned cucumber, carrots, sliced bell pepper, and spring onions to the bowl with dressing. Toss thoroughly to coat all vegetables evenly.
05 - In a separate small bowl, mix chili crisp, soy sauce, sesame oil, and sugar to create a cohesive sauce.
06 - Divide cooked noodles among serving bowls. Top each portion with dressed cucumber salad and your choice of tofu or chicken.
07 - Drizzle generously with chili crisp sauce over each bowl.
08 - Top with chopped peanuts or cashews, sesame seeds, cilantro, and lime wedges. Serve immediately.

# Expert Tips:

01 -
  • It's genuinely ready in thirty minutes, and most of that is just boiling water and chopping vegetables.
  • The creamy dressing balances the spicy chili crisp in a way that feels both comforting and exciting.
  • You can meal prep the components ahead and assemble fresh bowls whenever hunger strikes.
  • It works whether you're feeding yourself or unexpectedly hosting friends with different dietary preferences.
02 -
  • Don't skip pressing the tofu or it'll release water into your bowl and make everything soggy; even five minutes wrapped in a clean towel makes a noticeable difference.
  • The chili crisp sauce should be made just before serving because the sesame oil can separate if it sits too long, but the cucumber salad can be prepped hours ahead and actually tastes better as the flavors meld.
  • Your chili crisp choice matters more than you'd think; some are oily and some are crispy, some are scorching and some are mild, so taste yours first and adjust quantities accordingly.
03 -
  • Prep all your vegetables the night before in a container and the bowl comes together in minutes during a busy weeknight.
  • If you're sensitive to spice, make the chili crisp sauce on the side so people can control their own heat level instead of guessing.
  • The dressing tastes best at room temperature, so consider pulling it out of the fridge five minutes before serving to let the flavors wake up.
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