This refreshing and vibrant dish takes the concept of noodles to a whole new level by replacing traditional pasta with crisp and cool cucumber noodles. Drizzled with a creamy and zesty Thai peanut sauce, this recipe is a delightful blend of flavors and textures that’s perfect for a light and healthy meal.
SERVINGS
4
PREP TIME
20 Mins
COOK TIME
5-10 Mins
INGREDIENTS
2 Crunch Quake™ long english cucumbers, spiralized into noodles
1/2 cup smooth peanut butter
3 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
1/4 teaspoon red pepper flakes (adjust to taste)
Chopped peanuts and fresh cilantro for garnish
RECIPE NOTES
Feel free to get creative with your garnishes. Sliced red bell peppers, shredded carrots, or even a sprinkle of toasted sesame seeds can add extra texture and flavor to this dish.
COOKING TIPS
You can customize this dish by adding protein such as grilled chicken, shrimp, or tofu. Adjust the red pepper flakes to control the level of spiciness to your liking.
PRESENTATION
Serve the cucumber noodles in individual bowls or on a platter, garnished with an extra sprinkle of chopped peanuts and a few fresh cilantro leaves for a burst of color and flavor.
NUTRITIONAL INFO
Per serving:
Calories: 280
Fat: 19g
Protein: 7g
Carbohydrates: 21g
Fiber: 3g
DIRECTIONS
- In a mixing bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes. Taste and adjust the seasoning if needed. Set aside.
- Spiralize the long English cucumbers into noodles using a spiralizer. Place them in a large serving bowl.
- Pour the prepared Thai peanut sauce over the cucumber noodles. Toss well to coat the noodles evenly with the sauce.
- Allow the flavors to meld for a few minutes in the refrigerator.
- When ready to serve, garnish the cucumber noodles with chopped peanuts and fresh cilantro.
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