Save The first time I made these cucumber noodles, I stood over the sink eating them straight from the bowl. It was a humid July afternoon and my air conditioning was broken, so something cold and spicy felt like the only logical choice. The crunch of the cucumbers against the heat of the chili crisp became an instant obsession. Now whenever I need a meal that feels substantial but won't weigh me down, this is what I make.
Last summer I served these at a backyard potluck and watched them disappear in minutes. My friend Sarah, who claims to hate cucumbers, went back for thirds. Something about the chili crisp and sesame oil transforms them into something entirely different. People kept asking where I bought the noodles.
Ingredients
- 2 large cucumbers: English or Persian varieties work best because they have fewer seeds and stay crunchier longer
- 1 medium carrot: julienned for color and extra texture, but honestly I sometimes skip it when Im in a rush
- 2 scallions: thinly sliced, including some of the green tops for that mild onion bite throughout
- 1 tablespoon fresh cilantro: chopped, but if you hate cilantro, basil or mint actually work beautifully here too
- 2 tablespoons low-sodium soy sauce or tamari: tamari keeps it gluten-free without sacrificing that deep savory flavor
- 1 tablespoon rice vinegar: adds just enough brightness to cut through the rich sesame oil
- 1 tablespoon sesame oil: toasted sesame oil is non-negotiable here, it gives the sauce its signature aroma
- 1 tablespoon chili crisp or chili oil: adjust this based on your spice tolerance, but the crispy bits in chili crisp are magical
- 1 teaspoon maple syrup or honey: just a touch to balance the heat and acidity
- 1 clove garlic: finely minced so it distributes evenly through every bite
- 1 teaspoon grated fresh ginger: fresh ginger makes such a difference compared to powdered
- 1 teaspoon toasted sesame seeds: these add tiny pops of nuttiness throughout
- 2 tablespoons roasted peanuts or cashews: chopped for topping, but sunflower seeds work if you need nut-free
- Lime wedges: for serving, that final squeeze really wakes everything up
Instructions
- Prep your cucumber noodles:
- Spiralize or julienne your cucumbers, then pat them dry with paper towels to remove excess moisture so your sauce doesnt get watered down.
- Combine the vegetables:
- In a large bowl, toss together the spiralized cucumber, carrot, scallions, and cilantro until theyre evenly distributed.
- Whisk up the sauce:
- In a small bowl, combine the soy sauce, rice vinegar, sesame oil, chili crisp, maple syrup, garlic, ginger, and sesame seeds, whisking until everything is well incorporated.
- Toss and coat:
- Pour the sauce over your vegetables and toss gently, making sure every strand gets dressed without crushing the cucumber noodles.
- Assemble your bowls:
- Divide between two serving bowls and top with chopped peanuts, extra chili crisp if you like it hot, and lime wedges on the side.
- Serve immediately:
- The longer this sits, the more the cucumbers release water, so its best enjoyed right away while everything stays crunchy and vibrant.
Save My roommate started requesting these for lunch every day after work, and I realized Id created something better than takeout. We started keeping a jar of chili crisp on the counter at all times. Some nights we'd stand in the kitchen, both eating from the same bowl, discussing whether we needed to double the recipe next time.
Make It Your Own
Add protein if you want this to feel more like a main course. Crispy tofu, shredded rotisserie chicken, or edamame all work beautifully folded right in. The sauce is versatile enough to coat anything without needing adjustments.
Spice It Up Or Down
The chili crisp amount is totally customizable based on your heat preference. I've made versions for spice-averse friends with just a teaspoon, and versions for chili heads with double the amount. You can also add fresh sliced chilies for a different kind of heat.
Meal Prep Reality
If you're making this ahead, keep everything separate until you're ready to eat. The sauce can be stored in a jar for up to a week, and the prepped vegetables will last a couple days in the fridge. Just toss right before serving to maintain that perfect crunch.
- Invest in a good spiralizer if you plan to make this often, the hand-held ones work fine for occasional use
- English cucumbers really do make a difference here, their thinner skins mean no peeling necessary
- Double the sauce and keep it in your fridge for instant noodle bowls all week
Save This recipe taught me that the best summer food doesnt require turning on the stove. Some of my favorite meals now come from spiralizing, tossing, and eating something fresh and vibrant.
Recipe Guide
- → How do I spiralize cucumbers for this dish?
Use a spiralizer or a julienne peeler to create thin, noodle-like strips. Pat them dry to remove excess moisture for a crisp texture.
- → Can I adjust the spice level?
Yes, modify the amount of chili crisp or add fresh sliced chili to increase or reduce the heat according to your preference.
- → What are good protein additions?
Tofu, shredded chicken, or edamame make excellent protein options to enhance the bowl’s nutritional profile.
- → Are there nut-free alternatives for toppings?
Replace roasted peanuts or cashews with sunflower seeds or omit nuts altogether for a nut-free version.
- → Which cucumbers work best?
English or Persian cucumbers are ideal since they have fewer seeds and a milder flavor, perfect for this dish.
- → Can this be made gluten-free?
Yes, use tamari instead of soy sauce and check that chili crisp and other sauces are gluten-free.