Spicy Cucumber Peanut Noodles (Print Version)
# Ingredients:
→ Nut Dressing
01 -
32g smooth natural peanut butter, unsalted type works best
02 -
2 tablespoons soy sauce
03 -
1 tablespoon fresh squeezed lime juice (from half a juicy lime)
04 -
1 tablespoon roasted sesame oil
05 -
1 tablespoon toasted sesame seeds
06 -
2 teaspoons chile garlic paste (Sambal Oelek)
07 -
1 teaspoon rice vinegar
08 -
½-inch chunk of ginger root, peeled and grated up
09 -
1 tiny garlic clove, grated or chopped super fine
10 -
1 pinch spicy red flakes (skip if you don't like heat)
→ Main Components
11 -
240g dry ramen noodle blocks
12 -
½ long cucumber (about 225g), seeds taken out and cut in slim slices
13 -
3 green onions (full length), cut thin at an angle
14 -
¼ cup cilantro leaves, roughly cut up
→ Toppings
15 -
Crushed unsalted roasted peanuts
16 -
Fresh cilantro sprigs
17 -
Lime chunks for squeezing
# Instructions:
01 -
Get a big pot of water boiling with some salt thrown in.
02 -
Grab a big bowl and put in your peanut butter, soy sauce, lime juice, sesame oil, sesame seeds, chile paste, rice vinegar, ginger, garlic, and hot flakes if you want them. Stir it all around till it's nice and smooth.
03 -
Drop your ramen in the hot water and cook till they're firm but done. Keep stirring so they don't stick. Dump in a colander, run cold water over them, and drain them good.
04 -
Dump those noodles into your sauce bowl and mix with tongs till they're all coated. Throw in your cucumber, cilantro, and green onions, then mix again. Add a bit more salt if needed. If it seems too thick, splash in a spoon of water.
05 -
Dish it out while it's room temp and sprinkle with crushed peanuts, some extra cilantro, and give everyone a lime piece to squeeze on top.
# Notes:
01 -
You can keep what's left in a sealed container in the fridge for about 3 days.
02 -
When it's cold, the sauce gets thicker - just add a splash of water to loosen it up.