Free Recipe Spicy Peanut Noodles in Cucumber Cups
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Spicy Peanut Noodles in Cucumber Cups Recipe
1 lg Garlic clove
1 Piece Ginger – (3/4 );
-peeled, halved
3 ts Red-chile paste
1/2 c Smooth peanut butter
3 tb Soy sauce
3-1/2 tb Sugar
4-1/2 tb Peanut oil
Juice of 1 lime
6 oz Vermicelli or capellini
3-1/2 Peeled Japanese cucumbers
(or 6 peeled Kirby
-cucumbers)
1/4 c Roasted peanuts; finely
-chopped
2 Scallions; thinly sliced
Spicy Peanut Noodles in Cucumber Cups Preparation
In a food processor, pulse garlic and ginger until finely chopped. Add chile paste, peanut butter, soy sauce, sugar, peanut oil, lime juice, and 4 tablespoons water; puree until smooth. Set aside. Bring a large stockpot of salted water to a boil. Add noodles; cook until al dente, about 8 minutes. Drain in a colander; rinse with cold water. In a large bowl, toss noodles with 1 cup peanut sauce. Set aside. Cut cucumbers into 36 three-quarter-inch rounds; scoop out the seeds with a melon baller, forming deep cups. Dab some peanut sauce on the bottom of a cucumber cup. Using a small cocktail fork, twirl a few noodles together, and place in cup. Garnish with chopped peanuts and scallions. Repeat with the remaining cucumber cups. Makes 3 dozen. Recipe Source: Martha Stewart Living – <www.marthastewart.com> Recipe from Winter/Spring 1998 special issue of Martha Stewart Living Weddings Formatted for Mastercook by Lynn Thomas – dcqp82a@prodigy.com Recipe by: Martha Stewart Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 36
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