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Add a photoServings: 12
Ingredients
- 1 lrg Garlic clove
- 1 piece Ginger - (3/4") peeled, halved
- 3 tsp Red-chile paste
- 1/2 c. Smooth peanut butter
- 3 Tbsp. Soy sauce
- 3 1/2 Tbsp. Sugar
- 4 1/2 Tbsp. Peanut oil
- Juice of 1 lime
- 6 ounce Vermicelli or possibly capellini
- 3 1/2 x Peeled Japanese cucumbers
- (or possibly 6 peeled Kirby cucumbers)
- 1/4 c. Roasted peanuts finely minced
- 2 x Scallions thinly sliced
Directions
- In a food processor, pulse garlic and ginger till finely minced. Add in chile paste, peanut butter, soy sauce, sugar, peanut oil, lime juice, and 4 Tbsp. water; puree till smooth. Set aside.
- Bring a large stockpot of salted water to a boil. Add in noodles; cook till al dente, about 8 min. Drain in a colander; rinse with cool water. In a large bowl, toss noodles with 1 c. peanut sauce. Set aside.
- Cut cucumbers into 36 three-quarter-inch rounds; scoop out the seeds with a melon baller, forming deep c.. Dab some peanut sauce on the bottom of a cucumber c.. Using a small cocktail fork, twirl a few noodles together, and place in c.. Garnish with minced peanuts and scallions. Repeat with the remaining cucumber c..
- Makes 3 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 12 servings | |
| Calories 202 | |
| Calories from Fat 107 | 53% |
| Total Fat 12.35g | 15% |
| Saturated Fat 2.29g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 287mg | 12% |
| Potassium 202mg | 6% |
| Total Carbs 18.56g | 5% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.95g | 4% |
| Protein 5.95g | 10% |
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