Save to Pinterest I discovered this bowl on a sweltering afternoon when my produce drawer was overflowing with cucumbers and I had maybe thirty minutes before guests arrived. The spiralizer was sitting on the shelf gathering dust, and something clicked—why not turn them into noodles? Ten minutes later, I was tossing them in a sauce that smelled so alive with garlic and ginger that my neighbor poked her head over the fence asking what I was making. That's when I knew I'd stumbled onto something worth keeping.
I made this for my best friend on the first truly hot day of summer, when we both showed up at her kitchen drenched and desperate for something cold and bold. She took one bite, closed her eyes, and said, "This tastes like you stopped overthinking and just cooked." It became the thing I make whenever someone needs feeding but the last thing they want is heavy.
Ingredients
- Cucumbers (2 large): The foundation—spiralize them or julienne by hand if you're patient, then pat them dry because excess water is the enemy of crunch.
- Carrot (1 medium): Optional but I never skip it; that pop of orange and the slight sweetness balance the heat beautifully.
- Scallions (2): Slice them thin so they distribute evenly and don't overpower a bite.
- Fresh cilantro (1 tablespoon): A whisper of brightness that ties everything together—use more if you're a cilantro devotee.
- Low-sodium soy sauce or tamari (2 tablespoons): Tamari is your friend if gluten matters; it doesn't change the flavor one bit.
- Rice vinegar (1 tablespoon): The gentle acid that keeps things lively without being sharp.
- Sesame oil (1 tablespoon): Use the real stuff—the aroma tells you it's working.
- Chili crisp or chili oil (1 tablespoon): Adjust to your comfort; this is where personality lives in the bowl.
- Maple syrup or honey (1 teaspoon): Just enough sweetness to soften the edges and make the heat feel less aggressive.
- Garlic (1 clove, minced): Fresh and finely minced so it doesn't dominate.
- Fresh ginger (1 teaspoon, grated): The secret that makes people wonder what you're hiding in the sauce.
- Toasted sesame seeds (1 teaspoon): Adds texture and a nutty depth that grounds the whole thing.
- Roasted peanuts or cashews (2 tablespoons, chopped): Optional but recommended for that satisfying crunch.
- Lime wedges: For squeezing at the table—everyone loves controlling their own brightness.
Instructions
- Spiralize or slice your cucumbers:
- Use a spiralizer if you have one, or carefully julienne with a sharp knife or peeler—whatever you choose, aim for thin, noodle-like strands. Pat them completely dry with paper towels right away; this step is non-negotiable if you want them to stay crispy.
- Build your base:
- Toss the spiralized cucumbers with the carrot, scallions, and cilantro in a large bowl, handling them gently so the noodles don't break apart. Everything should be mixed but not mushed.
- Whisk the sauce:
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili crisp, maple syrup, garlic, ginger, and sesame seeds until they're completely combined and you can't see any separation. The garlic and ginger should be evenly distributed throughout.
- Bring it together:
- Pour the sauce over your vegetables and toss everything gently but thoroughly so every strand gets a coating. Divide between serving bowls immediately and top with peanuts, extra chili crisp, and a squeeze of lime if you like.
Save to Pinterest My roommate once waited five minutes before eating hers while finishing a work call, and came back to find her bowl had turned into a watery puddle. She laughed and said, "This is a 'right now' food, isn't it?" and she was absolutely right. Sometimes recipes are about the moment, and this one lives in the immediate.
Customizing Your Heat Level
The beauty of this bowl is how easily it bends to your spice tolerance. Start with the tablespoon of chili crisp, taste a bite of dressed noodles, and add more if you want deeper fire—you can always turn up the heat but you can't take it back. I have a friend who adds fresh sliced Thai chilies, and another who uses just a teaspoon of chili crisp and calls it dinner. There's no wrong way to do this.
Making It Heartier
This bowl is naturally vegetarian and light, but it becomes a complete meal when you add protein. Cubed, pan-fried tofu, shredded rotisserie chicken, steamed edamame, or even a fried egg on top all work beautifully without changing the fundamental flavor. I've also tossed in white beans, chickpeas, and crispy chickpea tofu—whatever was in the pantry or needed using up.
Storage and Variations
This is best assembled and eaten immediately, but the sauce keeps beautifully in the fridge for a few days, and you can prep your vegetables ahead of time. Store the spiralized cucumbers and sauce separately, then dress just before serving. For a nut-free version, swap the peanuts for toasted sunflower seeds or skip the topping altogether and let the sesame seeds shine. English or Persian cucumbers have fewer seeds than regular ones, making them less watery if that matters to you.
- Make the sauce in a jar and shake it instead of whisking—less cleanup and just as effective.
- Double the sauce if you like more of that savory-spicy-sweet coating per bowl.
- Fresh mint instead of cilantro creates a different but equally refreshing version on any day you're craving something different.
Save to Pinterest This bowl taught me that simple doesn't mean boring, and that sometimes the best meals are the ones that feel like they came together by accident. Make this when you need something quick, bright, and unapologetically delicious.
Common Recipe Questions
- → What kind of cucumbers work best?
English or Persian cucumbers are ideal due to their fewer seeds and mild flavor, enhancing the bowl's freshness.
- → Can I adjust the spice level?
Yes, increase or reduce chili crisp or add fresh sliced chili to tailor the heat to your preference.
- → Which nuts are recommended as toppings?
Roasted peanuts or cashews add crunch and depth, but sunflower seeds can be used for a nut-free option.
- → How do I keep the cucumbers crisp?
Pat spiralized cucumbers dry with a paper towel before mixing to remove excess moisture and maintain crunch.
- → Can I add protein to this dish?
Yes, tofu, shredded chicken, or edamame can be added to boost protein and make it more filling.