Spicy Cucumber Noodle Bowl (Printable Version)

Light and crunchy cucumber noodles with a zesty chili sauce for a vibrant meal or side.

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, spiralized or julienned
02 - 1 medium carrot, julienned (optional)
03 - 2 scallions, thinly sliced
04 - 1 tablespoon fresh cilantro, chopped

→ Sauce

05 - 2 tablespoons low-sodium soy sauce or tamari
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 tablespoon chili crisp or chili oil
09 - 1 teaspoon maple syrup or honey
10 - 1 clove garlic, finely minced
11 - 1 teaspoon freshly grated ginger
12 - 1 teaspoon toasted sesame seeds

→ Toppings (optional)

13 - 2 tablespoons roasted peanuts or cashews, chopped
14 - Extra chili crisp
15 - Lime wedges

# How to Make It:

01 - Spiralize the cucumbers and pat dry with paper towels to remove excess moisture.
02 - In a large bowl, mix spiralized cucumber, julienned carrot, scallions, and cilantro.
03 - Whisk together soy sauce or tamari, rice vinegar, sesame oil, chili crisp, maple syrup, garlic, ginger, and sesame seeds until well incorporated.
04 - Pour the sauce over the vegetables and toss gently to coat evenly.
05 - Divide mixture into serving bowls. Garnish with chopped peanuts, extra chili crisp, and a lime wedge if desired.
06 - Serve immediately to preserve freshness and crunch.

# Expert Advice:

01 -
  • No cooking required, just chopping and mixing—perfect when your oven feels like a heat weapon.
  • The sauce hits that magical balance where spicy, tangy, and sweet all show up at once.
  • Crunchy textures that don't wilt if you let it sit for a few hours, unlike most salads.
02 -
  • Wet cucumber noodles will water down your sauce, so patting them dry is not optional fussiness—it's the difference between crisp and soggy.
  • The sauce comes together best when the garlic and ginger are truly minced fine, not just roughly chopped.
  • If your chili crisp is fiery, start with a teaspoon and taste before adding more; different brands have wildly different heat levels.
03 -
  • Invest in a good spiralizer or julienne peeler—cheap ones make ragged noodles that won't satisfy you the same way.
  • Toast your sesame seeds yourself in a dry pan for thirty seconds if you have time; they taste exponentially better than the pre-toasted kind.
  • If you're feeding more than two people, the sauce doubles beautifully, but taste as you go since chili crisp potency varies by brand.
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