Drunken Cucumber Noodles

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 servings
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2 tablespoons low-sodium soy sauce

1 tablespoon fish sauce

1/2 teaspoon cornstarch

2 tablespoons hoisin sauce

1 tablespoon Thai chili paste (I used sambal) 

1 1/2 teaspoons toasted sesame oil

1 tablespoon peanut oil

8 ounces ground chicken

1 small yellow onion, halved and sliced root to stem

1 orange bell pepper, cut into 1/2-inch dice

1 medium clove garlic, minced

1 cup grape tomatoes, halved

2 scallions, thinly sliced

1 pound cucumbers, cut into noodles with a spiralizer on a medium setting

3 tablespoons fresh Thai basil leaves


Special equipment:
a spiralizer
  1. In a small bowl, whisk together the soy sauce, fish sauce, cornstarch and 1 teaspoon water, making sure there are no lumps. Stir in the hoisin, chili paste and sesame oil.
  2. Heat a large skillet over medium heat. Add the sauce mixture, bring to a simmer and simmer until thickened, about 1 minute. Reserve the sauce in a small bowl for later.
  3. Wipe out the skillet and heat over medium-high heat. Add the peanut oil and when hot, add the chicken and cook until just browned, 5 to 7 minutes. Remove to a plate with a slotted spoon. Add the onions, peppers and garlic and cook until just softened, about 3 minutes. Return the chicken to the skillet, stir in the sauce, tomatoes and scallions and cook for 1 minute more. 
  4. Place the cucumber noodles in a large bowl and toss with the hot chicken mixture from the skillet directly before serving. Sprinkle with torn basil and serve.

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