Chili Crisp Noodle Salad

Name: Chili Crisp Noodle Salad
Prep time: 5 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 6 Persian cucumbers (16 ounces; 454 g total), thinly sliced (about 4 cups); 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 3 teaspoons (12 g) granulated sugar, divided; 1 (9 1/2-ounce; 269 g) package soba noodles; 1/3 cup (80 ml) tahini; 1/4 cup (60 ml) rice wine vinegar or fresh lime juice; 1/4 cup (60 ml) chili crisp, plus more for serving; 2 tablespoons (30 ml) soy sauce; 1/4 cup (60 ml) water; 5 scallions, trimmed and thinly sliced crosswise; 1/2 cup (20 g) chopped fresh cilantro, plus more for serving; Chopped roasted salted peanuts or toasted sesame seeds, for serving (optional)

Sliced cucumbers salted and sweetened are tossed with chilled soba noodles coated in a tahini-chili crisp dressing, finished with scallions and cilantro for brightness and heat.

Glycemic Load: 21.5 (High)

398 calories per serving

Serves: 4

Prep: PT5M

Cook: PT15M

lunch

About This Calculation

Chili Crisp Noodle Salad has a high glycemic load of 21.5 per serving — significant blood sugar impact — consider pairing with protein and fiber, or adjusting portion size.

The primary glycemic load contributors are soba noodles, cooked (GL 17.6), granulated sugar (GL 1.9), tahini (GL 0.8). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.