Green Tea Noodle and Cucumber Salad |
Serves 6 generously. |
Ingredients:
|
| 15or16 | oz | green tea noodles (green buckwheat noodles) or soba noodles. I used Chinese Spinach noodles and it was great! |
| 1 | large | cucumber, trimmed, peeled and quartered lengthwise. |
| 2or3 | Thai | chilies (or other small, hot chilies), seeded and chopped very fine. |
| 3 | T | sugar |
| 6 | T | rice wine vinegar |
| 2 | T | water |
| 1/4 | Cup | raw, chopped peanuts |
| 1 | C | chopped Cilantro leaves |
| 2 | t | sesame oil |
| 2 | t | soy sauce |
|  |
Method: |
| Cook the noodles according to package instructions, until just tender. |
| They should retain a bit of bite. Drain, rinse well with cold water and drain again. |
| Discard seeds from cucumber and slice quarters crosswise as thin as possible. Place in a large bowl and add the chilies. Set this aside. |
| In a small saucepan, combine sugar, rice wine vinegar and water. |
| Place over low heat until sugar dissolves, and add to cucumber mixture. Add peanuts and cilantro, mix well, add noodles and toss to mix. |
| Sprinkle the noodle mixture with sesame oil and soy sauce, and toss gently until all the ingredients are evenly distributed. |
| Refrigerate about 20 minutes, until it is chilled. |
| This is very, very good. It's a bit time intensive the first time you make it...but like many recipes, gets easier once you are familiar with it. |
| Provided by {scking} |
