Noodles topped with a Slew of Chopped Hot Chili Peppers and Cucumbers

Noodles topped with a Slew of Chopped Hot Chili Peppers and Cucumbers

Do you have fifteen minutes to spare and a need for something hot, crunchy, and carbohydrate-based? These noodles, which come topped with spicy cucumbers and as much chili crisp as your heart could ever want, are just what the doctor ordered.

When I’m away from home, it’s dishes like this one, which are only partially planned out, that bring back memories of my mother’s cooking. It is what Soleil Ho, a food critic for the San Francisco Chronicle, referred to as “assimilation food” – meals that are reproduced based on memory utilizing components that are not traditionally used.

This dish is a combination of two traditional Korean dishes: spicy cold noodles called bibim guksu and spicy cucumbers called oimuchim. I make use of chili crisp, which is a Chinese condiment, and I use whatever sort of noodle I have on hand rather than using typical Korean ingredients like gochujang or gochugaru, which are used to enhance spice and heat.

When I’m pressed for time yet want something hot and refreshing, I turn to these light and airy summer noodles. First, the cucumbers should be salted and let to rest. As soon as you start cooking the noodles and preparing the dressing, they will be ready to eat.

Where can I get some Chili Crisp?

A condiment known as chili crisp, which may also be referred to as chili oil, is something that you should sprinkle on almost everything. It is oil that has been infused with chili flakes and a variety of fragrant herbs and spices. On the door of my refrigerator is certain to be an open jar of chili crisp, and I always have a supply of it in the pantry as well.

The following is a list of some of my favorite brands, along with the reasons why I like each one:

Lao Gan Ma’s Spicy Chili Crisp is a time-honored brand that is often found in the inventory of big-box retailers. Both the Kroger and the Harris Teeter that are close to me stock it. It has a touch of heat without being overbearingly forceful. Check the label to see if one has peanuts; I like the added crunch that one provides.

On a scale that ranges from zero to 10 for the level of spiciness, Trader Joe’s Chili Onion Crunch receives a rating of one. I really like the oniony flavor it has.

Take the Jing. Sichuan Chili Crisp: If I had to choose just one kind of chili crisp to purchase on a regular basis, it would be this one. I really like how the Sichuan peppercorns make my tongue feel tingling without numbing it completely, and the fermented black bean pieces are like little explosions of flavor in each bite.

Boon Sauce: When I first had this chili crisp with anchovies and fennel, I wasn’t sure what to think of it. It is adamant, but it also proves to be a very addicting behavior.

The Finest Cucumbers Come From Iran

The Persian cucumbers used in this dish have a mild taste that pairs well with a wide variety of seasonings and condiments, including the savory soy sauce and sesame oil, the smooth yogurt and tahini, as well as the fiery chili crisp. The cucumbers are sliced and then salted so that the moisture can be drawn out of them and the taste can be amplified. After allowing them to drain in a colander for around 15 minutes, you will be left with cucumbers that have a little seasoning and are very crisp.

The skin is paper-thin, the crunch is just right, and the taste is not overpowering, which are the reasons why Persian cucumbers are my favorite kind. It is OK to utilize any kind of burpless cucumber, including but not limited to English, Armenian, Japanese, or Korean cucumbers. Pickling cucumbers often have a thicker skin, so you should steer clear of them.

Use Noodles of Your Choice

I mean this really. There is not a single kind of noodle that cannot be used. Udon, soba, ramen, mei fun, somen, and rice noodles are the kinds of noodles that I normally have in my pantry and utilize. Since the noodles are the starchy vehicle upon which the chili crisp will adhere, any kind of noodle, including spaghetti, angel hair, or fettucine, would work well.

Noodles topped with a Slew of Chopped Hot Chili Peppers and Cucumbers


  • 5 mins
    15 minutes OF REST TIME
    TOTAL TIME 30 minutes
    SERVINGS 3 servings
    Do you need to serve more than three people? Increase the amount of each component by two or three. The leftovers are delicious for up to two days after being stored in the refrigerator, and they may be consumed cold.
    4 Persian cucumbers, totaling approximately 12 ounces, sliced into rounds about a quarter of an inch thick
    1 teaspoon kosher salt
    Dry ramen, rice, or soba noodles to the weight of 6 ounces
    3 tablespoons of chili crisp, plus more chili crisp to taste
    2 teaspoons toasted sesame oil
    1 tablespoon toasted sesame seeds
    2 teaspoons sugar
    1 medium-sized clove of garlic, chopped


The cucumbers should be salted.

Sprinkle the salt over the cucumbers that have been placed in a colander that has been placed over a big basin or in the sink. Toss everything together to blend, then set it aside for at least 15 minutes. The salt will cause the cucumbers to lose some of their moisture.


If you let the cucumbers sit while you boil the noodles and create the dressing, you should be able to complete this dish in around 15 minutes.

In the meanwhile, prepare the noodles:

Over high heat, place a pot of medium size filled with water. Once it reaches a boil, continue to cook the noodles in accordance with the directions provided on the box until they are al dente. They should be drained in a colander that has been put in the sink, and then they should be rinsed with cold running water until they are lukewarm to the touch. Keep them in the sink so they can drain properly.

Prepare the cucumbers as follows:

To extract the most amount of liquid possible from the cucumbers, place the colander containing them in the sink. If you used a bowl, empty the water that has drained out of it and then clean the bowl well. Bring the cucumbers to the basin and set them there.

The chili crisp, sesame oil, sesame seeds, sugar, and garlic should all be added at this point. To ensure that the dressing is distributed uniformly over the cucumbers, give the mixture a good toss.

Include the noodles in this:

After the noodles have been drained, add them to the dish and mix to incorporate. Try it out, and if you enjoy it, you may season it with more chili crisp, more sesame oil, or more sugar. Enjoy! These noodles are wonderful whether they are served cold or at room temperature.

Keep leftovers for up to two days in the refrigerator, covered and chilled. It is normal for the cucumbers to let out more water as time passes, and this should not cause any concern. Before serving, give the noodles a quick toss to ensure that the dressing is well distributed.




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