Title: Spicy Peanut Noodles in Cucumber Cups
Categories: Stewart1
Yield: 36 servings

1 lg Garlic clove
1 Piece Ginger - (3/4");
-peeled, halved
3 ts Red-chile paste
1/2 c Smooth peanut butter
3 tb Soy sauce
3 1/2 tb Sugar
4 1/2 tb Peanut oil
Juice of 1 lime
6 oz Vermicelli or capellini
3 1/2 Peeled Japanese cucumbers
(or 6 peeled Kirby
-cucumbers)
1/4 c Roasted peanuts; finely
-chopped
2 Scallions; thinly sliced

In a food processor, pulse garlic and ginger until finely chopped. Add
chile 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, about 8 minutes.
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
three-quarter-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 the remaining
cucumber cups. Makes 3 dozen.

Recipe Source: Martha Stewart Living - Recipe from
Winter/Spring 1998 special issue of Martha Stewart Living Weddings

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

Recipe by: Martha Stewart

Converted by MM_Buster v2.0l.