Spicy Cucumber Noodle Bowl (Printable View)

Light, crunchy spiralized cucumbers in a zesty chili sauce make a bold and refreshing dish perfect for any meal.

# 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 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

# How To Make It:

01 - Spiralize the cucumbers and pat them dry with a paper towel to remove excess moisture.
02 - In a large bowl, combine the spiralized cucumber, julienned carrot, sliced scallions, and chopped cilantro.
03 - In a small bowl, whisk together soy sauce or tamari, rice vinegar, sesame oil, chili crisp, maple syrup, minced garlic, grated ginger, and toasted sesame seeds until thoroughly blended.
04 - Pour the sauce over the vegetables and toss gently to coat evenly.
05 - Divide the mixture between serving bowls and top with chopped nuts, extra chili crisp, and a squeeze of lime if desired.
06 - Serve immediately to preserve the crisp texture.

# Expert Tips:

01 -
  • It's ready in fifteen minutes, which means lunch on your own terms, not the microwave's.
  • The chili-ginger sauce is so good you'll want to pour it on literally everything.
  • It actually feels like a treat, not a compromise, even though it's completely plant-based and light.
02 -
  • Don't skip the step of patting the cucumbers dry; I learned this the hard way when my first batch turned into a watery, sad pile of regret.
  • The sauce needs the sesame oil and chili crisp to taste like itself—these aren't optional if you want that signature bold flavor.
  • Make this right before serving; it's not a bowl that improves after sitting in the fridge overnight, so timing is part of the charm.
03 -
  • If you don't have a spiralizer, a vegetable peeler or julienne peeler works just fine—the shape doesn't matter as much as the spirit of the dish.
  • Toast your sesame seeds in a dry pan over medium heat for a minute or two right before serving; it deepens their flavor and makes them taste less like an afterthought.
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