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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