Chili Crisp Cucumber Noodle Bowls (Printable Version)

Vibrant cold noodle bowls with crisp vegetables, spicy chili crisp dressing, and protein. Perfect for refreshing meals.

# 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 (use 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:

01 - Cook the noodles according to package instructions. Drain and rinse under cold water, then set aside to cool.
02 - If using tofu, pan-fry the cubes in a nonstick skillet with a little oil over medium heat until golden on all sides, about 6 to 8 minutes. If using cooked chicken, shred and set aside.
03 - In a large bowl, whisk together all dressing ingredients until smooth and creamy.
04 - Add the cucumbers, carrot if using, and scallions to the bowl with dressing. Toss to coat evenly.
05 - Add the cooled noodles and protein to the vegetable mixture. Toss gently until everything is well combined and coated with dressing.
06 - Divide the noodle salad among bowls. Top with sesame seeds and garnish with cilantro or mint, extra chili crisp, and lime wedges.
07 - Serve immediately, or chill for 10 to 15 minutes for extra refreshment.

# Expert Advice:

01 -
  • Ready in 30 minutes but tastes like you spent hours thinking about it.
  • The creamy chili dressing is secretly addictive and works with almost any protein you throw at it.
  • It's the kind of bowl that looks restaurant-quality but won't stress you out in your own kitchen.
02 -
  • Don't warm the noodles again after rinsing—cold is the whole point here and warmth will make them cling to each other like they're afraid of separation.
  • The dressing thickens as it sits, so if you're making it ahead, add an extra tablespoon of yogurt and it'll stay pourable and happy until service.
03 -
  • Make the dressing first and let it sit in the bowl while you prep noodles and vegetables—the flavors meld and everything tastes more intentional.
  • If your chili crisp is more oil than crisp, strain some of the oil off before measuring so you get actual spicy crunch rather than pure heat.
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