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Noodles with Cucumbers and A Lot of Chili Crisp
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Spicy noodle dish with crunchy cucumbers and plenty of chili crisp - ready in 15 minutes!
Ingredients:
  • 4 Persian cucumbers (about 12 ounces total), cut into 1/4-inch rounds
  • 1 teaspoon kosher salt
  • 6 ounces dry ramen, rice, or soba noodles
  • 3 tablespoons chili crisp, plus more to taste
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • 2 teaspoons sugar
  • 1 large clove garlic, minced
Instructions:
  • Season the cucumbers: Place them in a colander over a large bowl or sink, sprinkle with salt, mix well, and allow to rest for at least 15 minutes to release moisture.
  • Cook the noodles in a pot of boiling water until al dente as per the package instructions. Drain in a colander and rinse under cold water until cool. Let them drain well in the sink.
  • Prepare the cucumbers: Drain them in a colander by tapping it in the sink. Dispose of any drained liquid, clean the bowl if needed, then move the cucumbers to it. Add chili crisp, sesame oil, sesame seeds, sugar, and garlic. Mix thoroughly to coat the cucumbers evenly in the dressing.
  • Add the noodles along with the drained noodles, gently toss to combine. Feel free to adjust with more chili crisp, sesame oil, or sugar to suit your taste preferences. These noodles are fantastic whether served at room temperature or chilled. Store any leftovers covered in the refrigerator for up to 2 days. The cucumbers will continue releasing water, which is normal. Just remember to toss the noodles again to ensure a thorough remix of the dressing before serving. If you enjoyed this dish, please leave us a star rating below!

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