Save I discovered this bowl on a sweltering July afternoon when my spiralizer finally arrived and I was determined to justify its kitchen real estate. The first batch sat in my colander, weeping cucumber water, and I nearly gave up—until I tossed it with a chili-garlic sauce that changed everything. That hit of heat and sesame against the cool crunch was revelatory, the kind of simple discovery that makes you wonder why you didn't think of it sooner.
My roommate watched me make this during a heatwave and asked why I was "noodling around with salad." Twenty minutes later, she was scraping her bowl clean and asking for the recipe. That's when I realized this wasn't just another viral trend—it was genuinely craveable, the kind of dish that makes you feel light and satisfied at the same time.
Ingredients
- Cucumbers (2 large): English or Persian varieties have fewer seeds and thinner skin, which means less water to squeeze out later—this small choice makes the difference between a soggy bowl and one that stays crisp.
- Carrot (1 medium): The optional goldfish-bright crunch that catches light in the bowl and adds a whisper of natural sweetness to balance the heat.
- Scallions (2): Slice them thin so they soften slightly into the sauce without disappearing entirely.
- Fresh cilantro (1 tablespoon): Don't skip this if you love cilantro; if you're the soap-gene person, substitute fresh mint instead.
- Soy sauce or tamari (2 tablespoons): Low-sodium lets the other flavors shine without oversalting your vegetables.
- Rice vinegar (1 tablespoon): The acidity that keeps everything bright and prevents the sauce from tasting muddy.
- Sesame oil (1 tablespoon): Use the good stuff—cheap sesame oil tastes like nothing, but the toasted kind is liquid gold.
- Chili crisp (1 tablespoon): This is the star; adjust upward if you love your food angry, downward if you prefer a whisper of heat.
- Maple syrup or honey (1 teaspoon): A tiny amount that rounds out the sharpness without making this sweet.
- Garlic (1 clove): Mince it finely so it disperses into the sauce rather than sitting in aggressive chunks.
- Fresh ginger (1 teaspoon): Grate it on a microplane just before mixing; the oils are most alive that way.
- Sesame seeds (1 teaspoon): Toast them yourself if you have time—the warmth wakes them up and adds a roasted depth.
- Peanuts or cashews (2 tablespoons, optional): Chopped just before serving so they stay crunchy instead of absorbing moisture and turning soft.
Instructions
- Spiralize and dry your cucumbers:
- Run each cucumber through the spiralizer, then lay the noodles on a clean kitchen towel and press gently—you're removing excess water that would dilute your sauce. If you don't have a spiralizer, a julienne peeler works just as well, though it takes longer.
- Toss the vegetables together:
- Combine your cucumber noodles, carrot, scallions, and cilantro in a large mixing bowl, mixing gently so you don't crush the delicate strands.
- Build the sauce:
- Whisk soy sauce, rice vinegar, sesame oil, chili crisp, maple syrup, minced garlic, grated ginger, and sesame seeds in a small bowl until emulsified. The sauce should smell impossibly fragrant, almost spicy enough to make you sneeze.
- Marry the sauce and vegetables:
- Pour the sauce over the vegetables and toss gently but thoroughly, making sure every strand gets coated. This is where the magic happens—let it sit for two minutes so the cucumbers begin to soften into the aromatics.
- Plate and finish:
- Divide between bowls, top with crushed peanuts and an extra drizzle of chili crisp, then squeeze lime over the whole thing. The brightness of the lime is not optional; it completes the flavor story.
Save There's a moment right after you toss everything together, when the sauce clings to each strand and the kitchen fills with the smell of garlic, sesame, and chili heat, that you realize this is why people cook—not because we're hungry, but because transforming simple raw things into something complex and alive feels like small magic.
Customizing Your Bowl
This recipe is a canvas, and the beauty is how forgiving it is. If you want protein, add shredded rotisserie chicken, crumbled tofu pressed and pan-fried until the edges crisp, or a handful of edamame straight from the freezer. The cool beans warm just enough from the sauce to become almost creamy. Some days I add a poached egg on top so the yolk becomes an extra sauce, and other times I'm lazy and call the vegetables dinner as they are.
Dialing in the Heat
Heat builds as the sauce sits, so if you're cooking for people who don't love spice, start with half a tablespoon of chili crisp and let them add more at the table. For the heat-seekers, pile on the chili crisp and scatter sliced fresh chilis on top so you get both the slow burn of oil and the bright snap of fresh pepper. The sesame oil and the lime both cool things down slightly, so even a very spicy sauce won't blindside you.
Timing and Storage
This bowl is best within 30 minutes of assembly, when the noodles are still crisp and the sauce hasn't started to water down. If you're meal prepping, keep the components separate and dress just before eating. The sauce keeps for three days in the fridge, and spiralized cucumbers can be made a few hours ahead, though they'll soften slightly—use Persian cucumbers if you're making this in advance, as they hold their texture better than the watery English varieties.
- Store the sauce in a glass jar so you can shake it back together if the oil separates.
- Toast extra sesame seeds when you remember and store them in a small jar for quick garnish on everything.
- Keep chili crisp stocked because once you start using it on this bowl, you'll want it on eggs, avocado toast, and whatever else needs a kick.
Save This dish taught me that sometimes the most satisfying meals aren't cooked at all, just assembled with intention and a little heat. It's the kind of recipe you'll come back to again and again, especially when the weather turns warm and you need something that feels both nourishing and light.
Recipe Q&A
- → What cucumbers work best for spiralizing?
English or Persian cucumbers are ideal due to their fewer seeds and milder flavor, ensuring a crisp and refreshing texture.
- → Can I adjust the spice level in this dish?
Yes, modify the amount of chili crisp or add fresh sliced chili to increase or decrease the heat according to your preference.
- → What are good protein additions for this bowl?
Tofu, shredded chicken, or edamame can be added for more protein without altering the dish's fresh profile.
- → How can I make this dish nut-free?
Simply omit the roasted peanuts or cashews and consider substituting with seeds like sunflower seeds for extra crunch.
- → Is this dish suitable for gluten-free diets?
Yes, by using tamari instead of regular soy sauce, this bowl can be enjoyed gluten-free.