Spicy Cucumber Noodle Bowl

# Components:

→ 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 (for gluten-free)

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

# Directions:

01 - Spiralize the cucumbers and pat dry with paper towels to remove excess moisture.

02 - Place the spiralized cucumber, julienned carrot, scallions, and cilantro into a large mixing bowl.

03 - In a separate bowl, whisk together soy sauce or tamari, rice vinegar, sesame oil, chili crisp, maple syrup, garlic, ginger, and toasted sesame seeds until fully integrated.

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

05 - Divide the mixture between serving bowls and garnish with chopped peanuts, additional chili crisp, and lime wedges as desired.

06 - Serve immediately to maintain crunch and freshness.

# Expert Advice:

01 -

It comes together in 15 minutes with zero cooking, which means you can make this on the days when turning on the oven sounds like a crime.
The chili oil hits different when it's against cool, crisp cucumber—it's spicy without being aggressive.
One bowl can be a light lunch, a side dish, or the base for adding protein depending on what you need that day.

02 -

Pat your spiralized cucumbers completely dry, or your sauce will become watered-down broth by the time you eat it.
Don't make this more than a few hours ahead unless you want a soft, sad noodle situation—it's a last-minute bowl that rewards spontaneity.

03 -