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

06 - 1 tablespoon rice vinegar

07 - 1 tablespoon sesame oil

08 - 1 tablespoon chili crisp or chili oil

09 - 1 teaspoon maple syrup or honey

10 - 1 clove garlic, finely minced

11 - 1 teaspoon fresh ginger, grated

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 a paper towel to remove excess moisture.

02 - In a large bowl, toss together the spiralized cucumber, julienned carrot, scallions, and chopped cilantro.

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

04 - Pour the sauce over the vegetables and toss gently to evenly coat.

05 - Divide into serving bowls and garnish with chopped peanuts or cashews, additional chili crisp, and a lime wedge if desired. Serve immediately.

# Expert Advice:

01 -

It comes together in 15 minutes, which means you can have lunch on the table before you even feel hungry.
The cold, crisp texture is surprisingly satisfying, especially on days when you want something light but still exciting.
One bowl tastes like you actually cooked, but honestly, it's just chopping and whisking.

02 -

Pat those cucumbers dry, or your beautiful sauce becomes watered-down disappointment—this is the lesson I learned the hard way on my second attempt.
Make this right before you eat it, because the longer it sits, the crunchier it gets, and while some people love that, I prefer it within minutes of assembly.

03 -