Spicy Cucumber Noodle Bowl (Printable)

A vibrant bowl of spiralized cucumbers with aromatic chili sauce, fresh herbs, and crunchy toppings.

# 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

# Directions:

01 - Spiralize the cucumbers and pat dry with paper towels to remove excess moisture.
02 - In a large bowl, mix the spiralized cucumbers, 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 until fully incorporated.
04 - Pour the sauce over the mixed vegetables and toss gently to coat evenly.
05 - Divide into serving bowls and top with chopped nuts, extra chili crisp, and a squeeze of lime if desired.
06 - Serve immediately to maintain freshness and crunch.

# Expert tips:

01 -
  • It comes together in 15 minutes with zero cooking, perfect when your kitchen feels too warm to turn on the stove.
  • The sauce is bold enough to feel exciting but balanced enough that you'll actually want to eat it twice in one week.
  • Spiralized cucumbers have this satisfying crunch that pasta never quite delivers, and it won't leave you sluggish after lunch.
02 -
  • Spiralized cucumbers release water as they sit, so make this within 15 minutes of serving or the sauce will taste diluted and flat.
  • The sauce is bold on its own but becomes almost delicate once it coats the cool vegetables, so don't hold back on the chili crisp unless heat genuinely isn't your thing.
03 -
  • Make your sauce in a jar and shake it instead of whisking—you'll emulsify the sesame oil and chili oil better, and you can save leftovers for the next day.
  • Use a microplane to grate your ginger instead of mincing it; the texture is finer and it distributes throughout the sauce more elegantly, making every bite taste intentional.
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