Chili Crisp Cucumber Noodle Bowls (Printable Version)

Refreshing cold noodle bowls featuring creamy cucumber salad, crisp vegetables, and 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 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
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 - Cook noodles according to package instructions. Rinse thoroughly under cold water, drain completely, and set aside.
02 - If using tofu, pan-fry cubes in a nonstick skillet over medium heat until golden on all sides, approximately 6-8 minutes. If using chicken, ensure it is fully cooked and shredded.
03 - In a large bowl, whisk together Greek yogurt, rice vinegar, soy sauce, sesame oil, honey, 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, whisk together chili crisp, soy sauce, sesame oil, and sugar until well combined.
06 - Divide cooked noodles among four serving bowls. Top each with dressed cucumber salad and your choice of cooked tofu or chicken.
07 - Drizzle each bowl generously with chili crisp sauce. Garnish with chopped peanuts, sesame seeds, cilantro, and lime wedges. Serve immediately.

# Expert Tips:

01 -
  • You can have dinner on the table in under 30 minutes without breaking a sweat or heating up your kitchen.
  • It's one of those dishes that tastes homemade but feels fancy enough to impress someone you actually care about.
  • Customizing it for dietary preferences (vegan, dairy-free, gluten-free) requires almost no extra effort.
  • The texture contrast between creamy, crispy, chewy, and crunchy keeps every bite interesting.
02 -
  • Press your tofu longer than you think necessary—I learned this the hard way by serving soft, water-logged tofu that didn't crisp up at all.
  • Don't dress the cucumber salad more than 30 minutes ahead, or it becomes soggy and loses its crisp appeal.
  • The chili crisp sauce should be mixed fresh each time; the flavors stay brighter and more integrated than if you make it ahead.
03 -
  • Buy high-quality chili crisp because it's the finale of every bite and deserves to taste intentional, not generic.
  • Grate your garlic and ginger fresh every time—it takes under a minute and tastes noticeably brighter than pre-minced versions.
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