Chili Crisp Cucumber Bowls (Print Version)

A vibrant bowl of chilled noodles with creamy cucumber salad and a zesty chili crisp drizzle.

# 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 (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

# Directions:

01 - Prepare the 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 all creamy dressing ingredients until smooth and well combined.
04 - Add the cucumber, carrots, bell pepper, and spring onions to the bowl with the dressing. Toss thoroughly to combine.
05 - In a separate small bowl, mix chili crisp, soy sauce, sesame oil, and sugar to create the chili crisp sauce.
06 - Divide the noodles among four serving bowls. Top each with the dressed cucumber salad and your choice of tofu or chicken.
07 - Drizzle each bowl generously with the chili crisp sauce.
08 - Garnish with peanuts or cashews, sesame seeds, cilantro, and lime wedges. Serve immediately.

# Expert Tips:

01 -
  • It's ready in 30 minutes, which means you can feed yourself something restaurant-quality before your next meeting or obligation.
  • The creamy yogurt base plays tricks on your palate alongside the heat from chili crisp, creating this addictive balance that keeps you reaching for the next bite.
  • You can swap proteins based on what you have (or what you're trying to eat that week) without changing a single other element.
02 -
  • Press your tofu longer than you think necessary—I learned this the hard way when my first batch was mushy and absorbed dressing like a sponge, which actually wasn't terrible but felt wrong.
  • The chili crisp sauce and the creamy dressing need to stay separate until the very end, because mixing them too early creates a muddy color and muted flavors that nobody asked for.
03 -
  • Make the dressing the day before if you can—the flavors marry together and deepen, which means your assembly time is cut in half when hunger strikes.
  • Toast your sesame seeds in a dry pan for exactly 2 minutes until they smell nutty and toasted, because raw sesame seeds are forgettable but toasted ones are the thing people mention first when they eat this.
Go Back