Got 15 minutes and craving something spicy, crunchy and carb? These noodles with spicy cucumber and as much chili crisp as your heart desires are just the thing.
This is the kind of semi-impromptu dish that reminds me of my mom’s kitchen when I’m far from home. It is something Chronicle of San Francisco Food critic Soleil Ho called “assimilation food” — recipes recreated using non-traditional ingredients based on memory.
This recipe is a mishmash of Korean hot pickles (oimuchim) and Korean hot cold noodles (bibim guksu). Instead of using traditional Korean ingredients like gochujang or gochugaru to add spice and spiciness, I use chili crisp, a Chinese spice, and I reach for whatever type of noodle I have in the pantry.
What is chili crisp?
Chili crisp, also known as chili oil, is a condiment that you should literally put on everything. It is an oil enriched with chili flakes and different types of aromas. I guarantee there will always be an open jar of chili chips on my fridge door and a spare in the pantry.
Here are some of my favorite brands and the reasons I love them:
- Lao Gan Mas Spicy Chili Crisp: This is a classic brand most commonly carried by large department stores. My local Kroger and Harris Teeter wear it. It’s a little spicy without being overpowering. I prefer the one with peanuts – see label – for that extra crunch.
- Trader Joe’s Chili Onion Crunch: This corresponds to a one on a scale of zero to ten for sharpness. What I love is how oniony it tastes.
- Fly with Jing Sichuan Chili Crisp: If I had to pick one chili crisp that I would buy again and again, this is it. I love the tingly but not mouth-numbing Sichuan peppercorns, and the small chunks of fermented black beans are blasts of bold flavor.
- blessing sauce: At first I wasn’t sure about this Chili Crisp with Anchovies and Fennel. It’s assertive, but also turns out to be uniquely addicting.
Persian cucumbers are best
My favorite thing about Persian cucumbers is that the skin is thin, the crunch is perfect, and the flavor is mild. Any type of burpless cucumber such as English, Armenian, Japanese or Korean cucumbers can be used. I would avoid thick-skinned cucumbers used for pickling.
Use any noodles
And I mean it. There is no pasta that does not work. Udon, soba, ramen, mei fun, rice and somen noodles are usually what I have around and use. The noodles are the starchy vehicle for the chili crisps to cling to, so even spaghetti, angel hair, or fettucine would be delicious.
noodles for days
- Singapore noodles with shrimp
- Bibim Guksu (Korean Hot Cold Noodles)
- Pasta with mushrooms and lemon ginger dressing
- Cold Rice Noodle Salad
- Easy Vegetable Lo Mein
Noodles with cucumber and lots of chili crisp
Need to feed more than three? Double or triple ingredients. Leftovers keep well in the fridge for up to 2 days and can be served cold.
ingredients
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4 Persian cucumbers (about 12 ounces total), cut into 1/4-inch rounds
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1 teaspoon kosher salt
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6 ounces dry ramen, rice, or soba noodles
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3 tablespoons chilli crisp, plus more to taste
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2 tablespoons toasted sesame oil
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1 tablespoon toasted sesame seeds
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2 teaspoons of sugar
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1 large clove of garlic, chopped
method
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Salt cucumbers:
Place the cucumbers in a colander set over a large bowl or in the sink and sprinkle in the salt. Swirl to mix and let sit for at least 15 minutes. The salt draws moisture out of the cucumbers.
Simple tip!
You can make this recipe in about 15 minutes if you let the pickles sit during the time it takes to cook the pasta and prepare the dressing.
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Meanwhile, cook the pasta:
Place a medium-sized saucepan with water over high heat. Once boiling, cook the pasta al dente according to package directions. Drain them into a colander placed in the sink and rinse them under cold, running water until cool to the touch. Drain them well in the sink.
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Dress cucumbers:
Tap the strainer in the sink with the cucumbers to drain as much liquid as possible. If you used one, pour the drained water into the bowl and rinse it out. Transfer the cucumbers to the bowl.
Add chili chips, sesame oil, sesame seeds, sugar and garlic. Toss well to evenly coat the cucumbers with the dressing.
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Fold in noodles:
Add the drained pasta and mix everything. Taste and add more chili crisp, sesame oil, or sugar if you like. Enjoy! These noodles are delicious served at room temperature or cold.
Cover and store leftovers in the fridge for up to 2 days. The cucumbers will release more water as they sit, and that’s okay. Toss the pasta to pick up the dressing again before serving.
Did you like the recipe? Let’s star down!
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