Cold Chili Crisp and Peanut Cucumber "Noodles"
Do you live in a house with no air conditioning and your body feels like hot roast chicken? Well, as someone who overheats and is constantly feeling like a slip and slide on a warm day, this is me. When I'm in hot chicken state, I refuse to touch the stove or oven, and this dish is born out of the necessity of needing to eat while wanting to stay refreshingly cool. Cucumbers are shaved into ribbons using a peeler, then doused in a sauce full of flavor ranging from ginger and garlic to chili crisp and soy. Just toss altogether and eat right away or put it in the fridge to allow the cucumber noodles to become cool, your hot body will thank you later.
At a glance
Yield
1 bowlTime
15 minutesIngredients
Cucumbers
1 pound Persian cucumbers or English cucumber
Sauce
2 tablespoons soy sauce
1 tablespoon peanut butter (almond butter works too)
1 tablespoon chili crisp
1 tablespoon honey
1/2 tsp kosher salt
2 tsp rice vinegar
2 cloves garlic, thinly sliced
1/2 teaspoon freshly grated ginger
Toppings
Mint
Scallions
Sesame seeds
Preparation
Prep cucumbers and make sauce
In a large bowl, use a peel to shave cucumbers lengthwise into thin ribbons (they'll resemble wide noodles).
In a separate mixing bowl, whisk together soy sauce, peanut butter, chili crisp, honey, kosher salt, rice vinegar, garlic, and ginger until smooth. Pour into the bowl of cucumbers and gently toss until the cucumbers are coated. Top with mint leaves, sesame seeds, and scallions to serve.
11 Comments
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Cucumbers
1 pound Persian cucumbers or English cucumber
Sauce
2 tablespoons soy sauce
1 tablespoon peanut butter (almond butter works too)
1 tablespoon chili crisp
1 tablespoon honey
1/2 tsp kosher salt
2 tsp rice vinegar
2 cloves garlic, thinly sliced
1/2 teaspoon freshly grated ginger
Toppings
Mint
Scallions
Sesame seeds
Replies
Love it! So quick and easy. I already had everything and it's just what I need on this hot night. Thank you!
I have ginger but was too lazy to deal with it (it's hot!) so I added a few drops of lemon juice instead
How long would this keep if I make extra to cut my effort? Thank you
This was so good! I subbed almond butter as it was all I had in the cupboard, but this made such a good, refreshing lunch for me. I'm growing cucumbers right now and finally know what to do with them all!
I grabbed all the Ingredients minus chili crisp. I look forward to making this. I might double the batch.
10/10! Whipped this up with some homegrown cucumbers (English, as that's what I had) and subbed maple syrup for honey (I don't eat it). Absolutely going into my regular recipe rotation - putting Persian cucumbers on the shopping list for next week. I'm VERY glad my FYP introduced me to you!
I just made this for dinner tonight. It is totally delicious!! A definite keeper!!
I just made this to bring for lunch tomorrow. It was fast and the sauce is tasty. Can’t wait for lunch!
You mention ginger and garlic for the sauce in the video, but I don't see them listed in the recipe. Can you let me know how much of both to add?
Hi!! Totally forgot to add to ingredients list 🤦🏻♂️ it's 1/2 teaspoon grated ginger, 2-3 cloves of thinly sliced garlic (depending on how much you like garlic)
Thanks for the quick reply!
It was refreshing, quick, easy, and, most importantly, delicious!
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