Vibrant noodles with corn, cucumber, and a bold chili crisp dressing for a refreshing, savory twist.
# What You'll Need:
→ Noodles
01 - 7 oz rice noodles (or soba noodles)
→ Vegetables
02 - 1 cup corn kernels (fresh or thawed from frozen)
03 - 1 large cucumber, julienned or spiralized
04 - 2 green onions, sliced
05 - 1 small carrot, julienned (optional)
→ Chili Crisp Dressing
06 - 3 tbsp chili crisp (store-bought or homemade)
07 - 2 tbsp soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tbsp honey or maple syrup
10 - 2 tsp toasted sesame oil
11 - 1 clove garlic, finely grated
12 - Juice of 1 lime
→ Toppings
13 - 2 tbsp toasted sesame seeds
14 - Fresh cilantro or mint leaves (optional)
# How To Make It:
01 - Prepare the noodles following package directions. Drain, rinse under cold water, and set aside.
02 - If using fresh corn, boil for 2 minutes then drain. If frozen, thaw and pat dry.
03 - In a large bowl, mix the cooked noodles, corn kernels, cucumber, green onions, and carrot if using.
04 - Whisk together chili crisp, soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, grated garlic, and lime juice until emulsified.
05 - Pour the dressing over the noodle and vegetable mixture; toss thoroughly to coat evenly.
06 - Divide into serving bowls; sprinkle with toasted sesame seeds and fresh herbs if desired. Serve immediately or chill for 15 minutes for a cooler dish.
