TikTok-Style Chili Crisp Cucumber Noodle Bowls (Printable)

Cool cucumber noodles with spicy chili crisp dressing and protein

# What You Need:

→ Noodles

01 - 9 ounces thin wheat noodles (soba, ramen, or rice noodles for gluten-free)

→ Protein

02 - 10 ounces firm tofu, pressed and cubed, or cooked chicken breast, shredded

→ Vegetables

03 - 2 large cucumbers, julienned or spiralized
04 - 2 scallions, thinly sliced
05 - 1 medium carrot, julienned (optional)
06 - 1 tablespoon toasted sesame seeds

→ Creamy Chili Dressing

07 - 2 tablespoons chili crisp
08 - 3 tablespoons mayonnaise or vegan mayo
09 - 2 tablespoons plain Greek yogurt or sour cream
10 - 1 tablespoon soy sauce (use tamari for gluten-free)
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon toasted sesame oil
13 - 1 teaspoon honey or maple syrup
14 - 1 garlic clove, minced

→ Garnishes

15 - Fresh cilantro or mint leaves
16 - Extra chili crisp to taste
17 - Lime wedges

# Step-by-Step:

01 - Cook noodles according to package instructions. Drain and rinse under cold water, then set aside to cool completely.
02 - If using tofu, pan-fry the cubes in a nonstick skillet with a little oil over medium heat until golden on all sides, approximately 6 to 8 minutes. If using cooked chicken, shred and set aside.
03 - In a large bowl, whisk together chili crisp, mayonnaise, Greek yogurt, soy sauce, rice vinegar, sesame oil, honey, and minced garlic until smooth and creamy.
04 - Add julienned cucumbers, carrot if using, and sliced scallions to the bowl with dressing. Toss to coat evenly.
05 - Add cooled noodles and protein to the vegetable mixture. Toss gently until everything is well combined and evenly coated with dressing.
06 - Divide the noodle salad among individual bowls. Top with sesame seeds and garnish with fresh cilantro or mint, additional chili crisp, and lime wedges.
07 - Serve immediately for warm noodles or refrigerate for 10 to 15 minutes for a chilled version.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, which means you can actually make it on a weeknight without losing your mind.
  • The dressing is creamy and spicy at the same time, hitting that sweet spot between comfort and excitement.
  • You can eat it warm or cold, with tofu or chicken, and it tastes equally incredible either way.
02 -
  • Press your tofu before cooking it, no matter how annoying it seems, because watery tofu will make your whole bowl soggy and sad.
  • Don't assemble this bowl more than 15 minutes before you eat it unless you want the noodles to soak up all the dressing and become mushy.
  • The dressing is the star of this show, so taste it and adjust the soy sauce, vinegar, and chili crisp until it makes you actually excited to eat it.
03 -
  • Make the dressing the night before and let the flavors hang out together in the fridge because it actually gets better and more cohesive overnight.
  • Keep your cucumber spiralizer or vegetable peeler near your stovetop because prepping the vegetables while your noodles cook keeps everything on schedule.
  • If you want extra richness and protein, add a soft poached egg to the top of your bowl right before eating it.
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