Description
Easy to make and loaded with flavor, this cold noodle salad with cucumber and chili crisp satisfies all our spicy umami cravings in one delicious bite! Vegan.
Ingredients
Units
Scale
- 1 Persian cucumber, medium-sized sliced thin, about 1 & 1/2 cups
- 8–9 ounces ramen noodles, spaghetti noodles, soba noodles, rice noodles
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons lite soy sauce, Braggs, coconut aminos, or smoked shoyu
- 2 teaspoons sugar or maple syrup (add more if you like it sweeter)
- 2 teaspoons finely grated ginger (more to taste)
- a pinch of white pepper
- 3 green onions, finely chopped
- 3 tablespoons chili crisp, more to taste ( store-bought or make your own)
- 1/2 cup fresh mint (or a mix with basil and cilantro)
- Garnish with toasted sesame seeds or crushed peanuts.
Instructions
- Salt the cucumbers in a colander. Set aside to drain for 15 minutes.
- Cook the noodles according to the package, and add salt to the boiling pot of water if desired. Drain in a colander and rinse with cold water.
- In a large bowl mix together the rice vinegar, sesame oil, soy sauce, sugar and ginger. Add green onions and salted cucumbers.
- Add the cooled noodles to the bowl and toss to fully coat with the dressing. Arrange in a serving dish, a shallow bowl works great, spoon the chili crisp over the top just before serving. Scatter torn mint leaves and sprinkle with sesame seeds or peanuts.
Notes
Feel free to top with protein, crispy tofu, tempeh, shrimp or grilled chicken.
Add veggies if desired- grated carrots, shredded cabbage, chopped red bell peppers or other vegetables that are in season.
Store leftovers in an airtight sealed container in the fridge and enjoy within two days, topping with fresh chili crunch.
Nutrition
- Serving Size: 1 1 /4 cup
- Calories: 307
- Sugar: 6.4 g
- Sodium: 225 mg
- Fat: 7.9 g
- Saturated Fat: 1.2 g
- Carbohydrates: 50.4 g
- Fiber: 2.7 g
- Protein: 8.9 g
- Cholesterol: 0 mg