Spicy Cucumber Noodle Bowl (Printable)

A light and crunchy noodle bowl with spiralized cucumbers, chili sauce, and fresh herbs for a bold flavor combo.

# What You 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

# How-To Steps:

01 - Spiralize or julienne the cucumbers and pat them dry with a paper towel to remove excess moisture.
02 - In a large bowl, mix the spiralized cucumber, julienned carrot, sliced scallions, and chopped cilantro.
03 - Whisk together soy sauce or tamari, rice vinegar, sesame oil, chili crisp, maple syrup, minced garlic, grated ginger, and toasted sesame seeds in a small bowl until well blended.
04 - Pour the sauce over the combined vegetables and toss gently until evenly coated.
05 - Divide the dressed vegetables between serving bowls and top with chopped nuts, additional chili crisp, and a squeeze of lime if preferred.
06 - Serve immediately to retain optimal crunch and freshness.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes with zero cooking, perfect when the last thing you want is to heat up your kitchen.
  • The cucumber stays satisfyingly crunchy because there's no heat softening it, just cold, snappy noodles swimming in bold sauce.
  • One batch easily feeds two people, or makes a generous lunch for one with room for leftovers.
  • It's naturally vegan, gluten-free friendly, and actually tastes better than it sounds.
02 -
  • Spiralize first, pat dry second—I learned this the hard way when my first bowl turned into cucumber soup because I didn't respect the moisture factor.
  • Make the sauce while the vegetables rest, not in advance; sesame oil oxidizes and changes flavor if it sits too long.
  • The dish tastes best in the first ten minutes after assembly; after thirty minutes the cucumber softens and you lose that satisfying crunch that makes it special.
03 -
  • If you don't own a spiralizer, a julienne peeler or even a sharp knife and steady hand will deliver the same magic—the shape doesn't matter as much as the attitude.
  • English cucumbers are consistently less watery than regular ones, and they're worth the small extra cost if you plan to make this more than once.
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