Cucumber Peanut Noodles (Print Version)
# Ingredients:
→ Nutty Dressing
01 -
32g smooth natural peanut butter, unsalted if possible
02 -
2 tablespoons soy sauce
03 -
1 tablespoon squeezed lime juice (from about half a juicy lime)
04 -
1 tablespoon sesame oil (toasted)
05 -
1 tablespoon toasted sesame seeds
06 -
2 teaspoons chile garlic paste (Sambal Oelek)
07 -
1 teaspoon rice vinegar
08 -
Grated fresh ginger (half-inch chunk, peeled)
09 -
One tiny garlic clove, grated or chopped super small
10 -
A tiny pinch of red pepper flakes (skip if you want it mild)
→ Main Components
11 -
240g ramen noodles (dried)
12 -
Half an English cucumber (about 225g), seeds removed and sliced thin
13 -
3 green onions (green and white parts), cut diagonally into thin slices
14 -
Quarter cup chopped cilantro leaves, rough cut
→ Toppings
15 -
Finely crushed dry-roasted peanuts (no salt)
16 -
Whole cilantro leaves
17 -
Wedges of lime
# Instructions:
01 -
Get a big pot of salty water bubbling on the stove.
02 -
Take a roomy mixing bowl and throw in your peanut butter, soy sauce, lime juice, sesame oil, sesame seeds, sambal oelek, rice vinegar, ginger, garlic, and red pepper flakes if you want some heat. Mix everything until it's smooth and blended.
03 -
Toss your ramen into the hot water and stir often while cooking until they're firm but tender. After draining, cool them down with cold water and drain them really well.
04 -
Drop those noodles into your sauce bowl and use tongs to coat them evenly. Then mix in your cucumber, cilantro, and green onions with a gentle toss. Add more flavor if needed. If it seems too sticky, splash in a spoon of water to make it smoother.
05 -
Put it on plates while it's room temp and sprinkle with crushed peanuts, some fresh cilantro, and lime wedges on the side.
# Notes:
01 -
You can keep any extra in the fridge for up to 3 days in a sealed container.
02 -
The sauce gets thicker when cold - just add a bit of water to loosen it up.