Light and crunchy noodles with spiralized cucumbers and a bold chili sauce, perfect for a quick, flavorful lunch.
# 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 fresh ginger, grated
12 - 1 teaspoon toasted sesame seeds
→ Toppings (optional)
13 - 2 tablespoons roasted peanuts or cashews, chopped
14 - Extra chili crisp
15 - Lime wedges
# Method:
01 - Spiralize the cucumbers and pat dry with a paper towel to remove excess moisture.
02 - In a large bowl, mix the 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 in a small bowl until well combined.
04 - Pour the sauce over the vegetable mixture and toss gently to coat evenly.
05 - Divide mixture between serving bowls and top with chopped nuts, additional chili crisp, and lime wedges if desired.
06 - Serve immediately to retain optimal crunchiness.
