| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Japanese | 36 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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