Spicy peanut noodles in cucumber cups
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Garlic clove |
| 1 | Piece Ginger - (3/4\"); peeled, halved | |
| 3 | teaspoons | Red-chile paste |
| ½ | cup | Smooth peanut butter |
| 3 | tablespoons | Soy sauce |
| 3½ | tablespoon | Sugar |
| 4½ | tablespoon | Peanut oil |
| Juice of 1 lime | ||
| 6 | ounces | Vermicelli or capellini |
| 3½ | Peeled Japanese cucumbers | |
| (or 6 peeled Kirby cucumbers) | ||
| ¼ | cup | Roasted peanuts; finely chopped |
| 2 | Scallions; thinly sliced | |
Directions
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@...
Recipe by: Martha Stewart
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