Spicy Cucumber Peanut Noodles

You might look at me and think, “That guy eats salad?” But little do people know but I am a cucumber connoisseur. Crunchy cucumber ribbons meet a creamy peanut sauce packed with garlic, ginger, chili crisp, and a touch of tangy vinegar. Inspired by the bold flavors of Dan Dan noodles, this refreshing cucumber salad delivers the same spicy, nutty, savory flavors in a lighter and vegetable-forward dish.

Whether you're looking for an easy side dish, a light lunch, or a quick way to use up cucumbers, this recipe comes together in just 15 minutes with simple pantry ingredients.

2 English cucumbers

1 tsp salt

3 tbsp smooth peanut butter

2 tbsp low-sodium soy sauce

1 tbsp rice vinegar

1 tbsp chili crisp (plus more for serving)

1 tsp honey or maple syrup

1 clove garlic, grated

1 tsp grated fresh ginger

2–3 tbsp water (to thin the sauce)

Garnishes

Crushed roasted peanuts

Sliced scallions

Toasted sesame seeds

Extra chili crisp

Instructions

1. Slice or smash the cucumbers into bite-sized pieces.

2. Toss with the salt and let sit for 20–30 minutes.

3. Drain well, then pat completely dry. (A good tip is to place a plate or small bowl on top while they salt to gently press out even more moisture.)

4. Whisk together the peanut butter, soy sauce, vinegar, chili crisp, maple syrup, garlic, and ginger. Add cold water a little at a time until the sauce is creamy and pourable.

5. Squeeze out the cucumbers and toss the cucumbers with sauce until evenly coated.

6. Top with crushed peanuts, scallions, sesame seeds, and an extra spoonful of chili crisp if you like more heat.

I love all the added crunch