Recipe courtesy of Martha Stewart
Total:
45 min
Active:
30 min
Yield:
3 dozen
Level:
Easy

Ingredients

Directions

In a food processor, pulse garlic and ginger until finely chopped. Add chili 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, following label directions. 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 (3/4-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 remaining cucumber cups.

Categories:

IDEAS YOU'LL LOVE

Chicken Satay with Spicy Peanut Sauce and Cucumber Relish

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Lobster and Shells

Recipe courtesy of Ina Garten

Noodle Bowls

Recipe courtesy of Rachael Ray

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Smoked Jerk Chicken Wings With Spicy Honey-Tamarind Glaze

Recipe courtesy of Bobby Flay

Ramen Noodle Soup

Recipe courtesy of Food Network Kitchen

Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil)

Recipe courtesy of Rachael Ray

Chicken Noodle Soup

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking