Spicy Cucumber Noodle Bowl (Print)

Vibrant spiralized cucumbers mixed with a zesty chili sauce, offering bold, fresh flavors and a satisfying crunch.

# 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 grated fresh ginger
12 - 1 teaspoon toasted sesame seeds

→ Toppings (optional)

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

# Directions:

01 - Spiralize the cucumbers and pat dry with paper towels to eliminate excess moisture.
02 - In a large bowl, mix the spiralized cucumber, julienned carrot, scallions, and chopped cilantro.
03 - In a small bowl, whisk soy sauce or tamari, rice vinegar, sesame oil, chili crisp, maple syrup, minced garlic, grated ginger, and toasted sesame seeds until thoroughly combined.
04 - Pour the sauce over the vegetable mixture and toss gently to ensure even coating.
05 - Divide the mixture between bowls, then top with chopped peanuts, additional chili crisp, and a squeeze of lime if desired.
06 - Serve at once to maintain the crisp texture of the cucumbers.

# Expert Advice:

01 -
  • It's ready in 15 minutes flat, no cooking required, just sharp knife skills and a little patience.
  • The heat builds gradually as the sauce sits, so you control exactly how fiery it gets.
  • Leftovers keep their snap for hours if you dress them lightly and store the sauce on the side.
02 -
  • Pat your cucumber noodles dry or they'll release water that dilutes the sauce no matter how boldly you season it—I learned this the hard way on my first attempt.
  • Make the sauce while your cucumbers are being spiralized, and dress the bowl just before eating unless you plan to serve it within an hour, or the noodles will start to weep and collapse.
03 -
  • Taste the sauce before you pour it—I always do this and adjust the salt and heat right there in the small bowl rather than trying to fix it after it hits the vegetables.
  • If your ginger is old and has started to feel fibrous, grate it on a microplane and squeeze it between your fingers over a small bowl to extract the juice, then add that instead—more flavor, no stringy bits.
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