Chinese-inspired
Chili Crisp Lentil Cucumber Noodle Salad
Cold noodles, lentils, cucumbers, herbs, scallions, sesame, and chili crisp make a meal-prep salad with protein, fiber, and heat.
This salad works as a practical lunch: cold noodles for comfort, lentils for staying power, and cucumbers for the crunch that makes it feel fresh.
I rinse the noodles after cooking because this is not a hot sauced pasta.
The rinse stops the cooking, removes excess starch, and keeps the sesame-chili dressing from turning gummy.
Chili crisp does a lot, but it still needs acid.
Rice vinegar and lime make the salad brighter, and the lentils soak up enough dressing that leftovers taste good the next day.
For something else to cook in the same spirit, try Chili Crisp Tuna Noodle Jars or Red Lentil Dal with Spinach.
Directions
- Cook rice noodles according to package directions.
- Rinse noodles under cold water, drain well, and toss with sesame oil.
- Whisk chili crisp, soy sauce, rice vinegar, lime juice, and 1 tablespoon water.
- Combine noodles, lentils, cucumbers, scallions, and cilantro in a large bowl.
- Add dressing and toss until the noodles are evenly coated.
- Rest for 10 minutes so the lentils absorb some dressing.
- Serve cold or at room temperature with extra chili crisp.
Nutrition
Nutrition Information
Estimated per serving: 460 calories, 18 g protein, 68 g carbohydrates, 15 g fat.
Variations
Recipe Variations
- Add shredded chicken or baked tofu.
- Use soba noodles instead of rice noodles.
- Swap cilantro for mint or basil.
Notes
- French green lentils hold their shape best for salad.
- Salt the cucumber lightly and drain it if it seems watery.
- Keep herbs separate until serving for the freshest leftovers.
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