Spicy Cucumber Noodle Bowl

# 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, 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

→ 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, minced garlic, grated ginger, and toasted sesame seeds until homogeneous.

04 - Pour the sauce over the vegetable mix and toss gently to ensure even coating.

05 - Distribute into serving bowls and garnish with chopped peanuts, extra chili crisp, and lime wedges as desired.

06 - Serve promptly to maintain crisp texture and freshness.

# Expert Advice:

01 -

It comes together in 15 minutes flat, which means you can have lunch ready before your break ends.
The crunch stays intact even after tossing, giving you that satisfying texture you can't fake with cooked noodles.
The sauce hits all the notes at once—spicy, tangy, nutty, sweet—so one bowl feels complete and craveable.

02 -

Wet cucumbers will turn this into a sad, diluted puddle within minutes—the drying step is non-negotiable, not optional.
Make the sauce first and let it sit for a minute so the garlic and ginger can bloom and mellow slightly, smoothing out their raw edge.
If you're prepping this ahead, keep the vegetables and sauce separate until the last possible moment.

03 -