Spicy Cucumber Noodle Bowl

# What's Needed:

→ 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, adjust to taste

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

→ Optional Toppings

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 cucumbers, 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 fully incorporated.

04 - Pour the prepared sauce over the vegetable mixture and gently toss to evenly coat.

05 - Divide the salad into serving bowls and top with chopped nuts, additional chili crisp, and a squeeze of lime as desired.

06 - Serve promptly to maintain the crisp texture.

# Expert Advice:

01 -

It comes together in 15 minutes with zero cooking, making it perfect when your kitchen is too hot to use the stove.
The sauce is balanced just right—spicy, tangy, nutty, slightly sweet—so every bite keeps surprising you.
It stays crispy and refreshing even if you make it ahead, though eating it immediately is definitely the move.

02 -

Drying the cucumbers after spiralizing isn't optional—it's the difference between a crisp noodle bowl and a disappointing watery puddle.
Taste the sauce before pouring it on vegetables; this way you can adjust the heat level or add more lime juice if needed, and nothing gets wasted.

03 -