# Components:
→ Proteins
01 - 14 oz firm tofu, pressed and cubed, or 14 oz cooked chicken breast, shredded
→ Noodles
02 - 10.5 oz dried wheat noodles (udon, soba, or rice noodles)
→ Vegetables
03 - 2 large cucumbers, julienned or spiralized
04 - 2 carrots, julienned
05 - 2 spring onions, thinly sliced
06 - 1 small red bell pepper, thinly sliced
07 - 1 tablespoon fresh cilantro, chopped
→ Creamy Dressing
08 - 4 tablespoons plain Greek yogurt or dairy-free yogurt
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon soy sauce
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon honey or maple syrup
13 - 2 teaspoons freshly grated garlic
14 - 1 teaspoon freshly grated ginger
→ Chili Crisp Sauce
15 - 4 tablespoons chili crisp
16 - 1 tablespoon soy sauce
17 - 2 teaspoons toasted sesame oil
18 - 1 teaspoon sugar
→ Toppings
19 - 2 tablespoons roasted peanuts or cashews, chopped
20 - 1 tablespoon toasted sesame seeds
21 - Lime wedges for serving
# Method:
01 - Prepare noodles according to package instructions. Rinse under cold water, drain thoroughly, and set aside to cool.
02 - If using tofu, pan-fry cubes in a nonstick skillet over medium heat until golden on all sides, approximately 6 to 8 minutes. If using chicken, ensure it is fully cooked and shredded into bite-sized pieces.
03 - In a large bowl, whisk together Greek yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, and ginger until smooth and well combined.
04 - Add julienned cucumber, carrots, sliced bell pepper, and spring onions to the bowl with dressing. Toss gently to coat all vegetables evenly.
05 - In a separate small bowl, combine chili crisp, soy sauce, sesame oil, and sugar. Stir until sugar dissolves and sauce is well blended.
06 - Divide cooled noodles evenly among four serving bowls. Top each portion with dressed cucumber salad and your choice of tofu or chicken.
07 - Drizzle chili crisp sauce generously over each bowl. Garnish with chopped peanuts or cashews, toasted sesame seeds, fresh cilantro, and lime wedges. Serve immediately.
