If you’re looking for a delicious cucumber noodle salad that’s easy to whip up, you’re in the right place! This salad is loaded with fresh summer ingredients and a spicy chili crisp that adds a nice kick.
It solves the need for a quick, crunchy cooling salad with pantry staples, minimal prep, a chili crisp kick, and flexible portions for weeknight meals.
I love this recipe because it tackles a few common problems I’ve faced with salads. You know, some salads can end up being bland or have mushy noodles. This one stays crunchy and full of flavor, and it only takes about 25 minutes to prepare.
What really works about this salad is its quick prep time. In just 15 minutes, you can slice cucumbers and cook your noodles. Plus, you can easily swap in different proteins to make it suit your taste or what you have on hand. It’s perfect for busy weeknights when you want something light without heating up the kitchen.
If you enjoy trying new flavors, give this Chili Crisp Noodle Salad a shot, too! It’s another easy option packed with exciting ingredients.
Table of contents
Why You Will Love This Recipe
- Crunchy Texture: The thinly sliced cucumbers add a refreshing crunch that perfectly contrasts with the chewy soba noodles, making each bite interesting and satisfying.
- Bold Flavor: The chili crisp brings a spicy kick to the dish, giving it a savory and tangy profile that wakes up your taste buds without overpowering the fresh ingredients.
- Quick & Easy: This salad comes together in just about 25 minutes, making it a great option for those busy weeknights when you want something tasty without too much fuss.
- Storage Flexibility: While best enjoyed fresh, it can be stored in the fridge for up to 24 hours, letting you prep ahead and enjoy leftovers the next day.
Chili Crisp Cucumber Salad
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 1 serving 1x
- Category: salad
- Method: boiling and mixing
- Diet: Vegetarian
Description
A refreshing and spicy cucumber noodle salad with soba noodles, perfect for a quick meal.
Ingredients
- 1 bundle (4.75 oz or 90 g) soba noodles, fresh preferred
- 1/2 cup frozen shelled edamame (optional)
- 2 persian cucumbers or mini cucumbers, thinly mandolin (about 120 g)
- 1/4 cup cilantro, finely chopped
- 3 scallions, thinly sliced on a bias
- 1/4 cup roasted cashews or roasted peanuts, roughly chopped (optional)
- Toasted sesame seeds for garnish
- 2 tsp sesame oil
- 2 tsp soy sauce
- 2 tsp lime juice
- 2 tsp chili crisp
- 1 tsp honey (sub with maple syrup if vegan)
- 1 tsp white miso paste
Instructions
- Prep the Cucumbers: Start by slicing the cucumbers as thin as you can using a mandoline. Aim for paper-thin slices to achieve a nice crunch in every bite. If the slices are too thick, they may not absorb the flavors as intended.
- Cook the Soba Noodles: Boil the soba noodles until they reach a chewy texture. Monitor them closely to prevent mushiness, which is essential for the dish. Once cooked, rinse them in cold water to separate and cool them down.
- Mix the Dressing: In a small bowl, whisk together chili crisp, soy sauce, and other seasoning ingredients. As you blend, take a moment to appreciate the aroma of the spices. Taste and adjust the seasoning if necessary.
- Toss It All Together: In a large bowl, combine the chilled noodles, sliced cucumbers, and the prepared dressing. Toss thoroughly until all ingredients are well-coated and glossy. If the salad seems too salty after adding the dressing, add extra cucumbers or a splash of water to lighten the flavor.
- Top with Extras: Finally, sprinkle your preferred toppings such as sesame seeds or sliced green onions. Use just enough to add a crunch without overwhelming the cucumber and noodle flavors.
Notes
- Storage Tips: Best enjoyed fresh, but can be stored in the fridge for up to 24 hours in an airtight container.
- Expert Tips: For thin cucumber slices, a mandoline is ideal for maximizing crunch.
- If the noodles stick post-boiling, rinsing them under cold water separates and cools them effectively.
- If the salad is too salty from the dressing, additional cucumber slices or a splash of water will help balance the flavor.
- Start with a smaller amount of chili crisp if the spice level is a concern, adjusting to taste later.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Soba noodles: These are the heart of your salad. Look for fresh noodles if you can find them. Dried works too, just don’t overcook!
- Frozen shelled edamame: They add a nice bite and a pop of color. You can skip these if you want or use cooked green peas instead.
- Persian cucumbers: I love these for their crunch and thin skin. If they’re hard to find, mini cucumbers can work just as well.
- Cilantro: Fresh cilantro brings a burst of flavor! If you’re not a fan, try swapping it with fresh parsley for something milder.
- Scallions: These add a nice oniony crunch! Slice them on a bias for extra flair. Green onions can serve as a good alternative.
- Roasted cashews or peanuts: They’re perfect for that crunchy topping! If you have a nut allergy, crispy chickpeas could be a fun swap.
- Toasted sesame seeds: A sprinkle on top adds crunch and a nutty finish. Swap for poppy seeds if you need an alternative.
- Sesame oil: This brings a lovely nutty flavor to the dressing. If you’re out, avocado oil can work in a pinch.
- Soy sauce: It gives a salty, umami depth. Tamari is a great gluten-free alternative if that’s what you need.
- Lime juice: Fresh lime juice brightens everything up. If you’re out of limes, lemon juice can work just fine.
- Chili crisp: This is where the magic happens with a spicy kick! If you want to tone it down, a bit of Sriracha will do!
- Honey: It balances the flavors with sweetness. For a vegan alternative, maple syrup fits in perfectly here.
- White miso paste: This adds a rich, savory depth to the dressing. If you’re in a pinch, tahini can work as a swap for creaminess.
Recipe Tips
- If the noodles stick after boiling, rinsing them under cold water helps to separate and cool them down.
- When the dressing tastes bland, adding a bit more lime juice or soy sauce can uplift the flavors nicely.
- For maximizing crunch, slicing cucumbers thinly using a mandoline enhances their texture in the salad.
- If the salad turns out too salty, incorporating extra cucumber slices or a splash of cold water can help balance the flavor.
- When the chili sauce seems too fiery, starting with a smaller amount and adjusting to your taste can make it more enjoyable.
Serving Suggestions
Pair this cucumber noodle salad with grilled chicken for added protein. Serve it alongside dumplings to create a complete meal.
This salad works well in other dishes like spring rolls, rice paper wraps, or grain bowls. Top with additional veggies like bell peppers or snap peas to boost nutrition.
Consider drizzling a sauce like soy sauce or chili oil on top for extra flavor. A splash of rice vinegar can also enhance the taste.
Recipe variations
- You can use rice noodles instead of soba noodles for a gluten-free alternative without compromising taste.
- Add the zest of 1 lime for a citrusy kick that brightens the dish alongside the lime juice.
- Either grilled shrimp or tofu can provide a protein boost, keeping the salad both hearty and satisfying.
- If you’re increasing the recipe, use 2 bundles (9.5 oz or 180 g) of noodles and adjust the remaining ingredients proportionally for balance.
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How to Store?
To keep your cucumber noodle salad fresh, follow these storage tips:
Refrigeration: Store salad in an airtight container in the fridge for up to 24 hours. Consume sooner for best quality.
Freezing: For longer storage, freeze the salad components, excluding dressing, in a freezer bag for up to 2 months. Thaw overnight in the fridge.
Ingredient Separation: Keep dressing in a separate airtight container in the fridge for up to 1 week. Mix just before serving.
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