| 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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