Spicy Cucumber Noodle Bowl (Printer-friendly)

A vibrant bowl with spiralized cucumbers, scallions, and a bold chili-infused sauce for a refreshing meal.

# 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

# How To Make It:

01 - Spiralize the cucumbers and pat dry with a paper towel to remove excess moisture.
02 - In a large bowl, mix the spiralized cucumber, julienned carrot, scallions, and chopped cilantro.
03 - Whisk together soy sauce or tamari, rice vinegar, sesame oil, chili crisp, maple syrup, garlic, ginger, and sesame seeds in a small bowl until combined.
04 - Pour the sauce over the vegetables and toss gently to coat evenly.
05 - Divide the mixture into serving bowls and top with chopped nuts, extra chili crisp, and a squeeze of lime if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, no cooking required—perfect when your kitchen feels too hot to use the stove.
  • The contrast between cold, crunchy cucumber noodles and that fiery, aromatic sauce hits differently than most salads.
  • It's genuinely good for you without tasting like an obligation, which means you'll actually crave it.
02 -
  • Moisture is everything—wet cucumbers will release water and dilute your sauce, so that paper towel step isn't optional no matter how rushed you feel.
  • The sauce is better when you make it a few minutes before serving, which lets the garlic and ginger infuse without the vegetables sitting around getting soggy.
  • Toss gently right before eating; if you prepare this more than a few minutes ahead, the vegetables will start breaking down and lose their satisfying crunch.
03 -
  • Invest in a good spiralizer or at least a sharp julienne peeler, because the quality of your cut directly affects how satisfying the bowl feels to eat.
  • Toast your own sesame seeds in a dry pan for 30 seconds if you have time—they taste infinitely better than the pre-toasted kind and cost almost nothing.
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