DRUNKEN CUCUMBER NOODLES
Steps:
- In a small bowl, whisk together the soy sauce, fish sauce, cornstarch and 1 teaspoon water, making sure there are no lumps. Stir in the hoisin, chili paste and sesame oil.
- Heat a large skillet over medium heat. Add the sauce mixture, bring to a simmer and simmer until thickened, about 1 minute. Reserve the sauce in a small bowl for later.
- Wipe out the skillet and heat over medium-high heat. Add the peanut oil and when hot, add the chicken and cook until just browned, 5 to 7 minutes. Remove to a plate with a slotted spoon. Add the onions, peppers and garlic and cook until just softened, about 3 minutes. Return the chicken to the skillet, stir in the sauce, tomatoes and scallions and cook for 1 minute more.
- Place the cucumber noodles in a large bowl and toss with the hot chicken mixture from the skillet directly before serving. Sprinkle with torn basil and serve.
NOODLES WITH SPICY CUCUMBERS
Use small, slender Persian cucumbers -- they are less watery and have much smaller seeds. Korean hot-pepper powder is a blend of roughly ground sweet and slightly spicy red pepper. Chile de arbol is a good substitute.
Provided by Martha Stewart
Categories Pasta and Grains
Time 50m
Number Of Ingredients 10
Steps:
- Toss cucumbers with 1/2 teaspoon salt, and let sit 30 minutes. Transfer half the cucumbers to a clean dish towel. Fold the edges of the towel around cucumbers, and wring to remove excess liquid from cucumbers. Transfer to a large bowl. Wring out remaining cucumbers, and add to bowl.
- Add red-pepper powder, sugar, scallions, garlic, 2 tablespoons sesame oil, and the vinegar. Massage seasonings into cucumbers; let sit 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil, and cook pasta until slightly beyond al dente (it should be very tender). Drain, and add to cucumbers. Toss to combine, then add remaining 3 tablespoons sesame oil and the soy sauce. Season with salt and red-pepper powder. Serve at room temperature.
CUCUMBER, ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE
Make and share this Cucumber, Zucchini Noodles With Spicy Peanut Sauce recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 18
Steps:
- In a blender place in order all ingredients rice wine vinegar to peanut butter.
- Now to make the noodles, I used my spiralizer but you can use a mandoline with the julienne blade or a julienne peeler. I used enough cukes and zukes to fill a 8 cup bowl.
- Top with the blended sauce toss to coat veggies.
- Place in a serving bowl and garnish with herbs, seeds, chili and nuts.
Nutrition Facts : Calories 442.9, Fat 34.9, SaturatedFat 5.6, Sodium 1328, Carbohydrate 22.4, Fiber 7, Sugar 9.3, Protein 19.1
COLD SESAME NOODLES WITH CUCUMBER
Remember those sesame noodles I used to order in New York as a cash- strapped actress? Well, I've re-created my own recipe here and, in my humble opinion, it's even better than the original. Best part? This is a cinch to make.
Provided by Patricia Heaton
Categories HarperCollins HarperCollins Noodle Dinner Cucumber Peanut Peanut Butter Soy Sauce Ginger Vegetarian Vegan Sesame Chill Summer
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a pot of water to a boil. Prepare a bowl of ice water.
- Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with the peanut oil, and set aside.
- In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.
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