Spicy Peanut Noodles with Cucumber

🧂 Ingredients

• 2 tablespoons (32 grams) natural creamy peanut butter

  preferably unsalted
• 2 tablespoons soy sauce
• 1 tablespoon fresh lime juice (roughly ½ juicy lime)

  plus wedges for serving
• 1 tablespoon toasted sesame oil
• 1 tablespoon toasted sesame seeds
• 2 teaspoons Sambal Oelek (chile garlic paste)
• 1 teaspoon rice vinegar
• ½-inch piece fresh ginger

  peeled, grated on a microplane
• 1 small garlic clove

  grated with a microplane or finely minced
• 1 pinch red pepper flakes (optional)
• 8-9 ounces dried ramen noodles

  see note*
• ½ English cucumber (roughly 8 ounces)

  seeds scooped and discarded, quartered lengthwise and cut into thin ½-inch slices
• 3 scallions (white and green parts)

  thinly sliced on a bias
• ¼ cup fresh cilantro leaves

  roughly chopped, plus more for garnish
• dry-roasted unsalted peanuts

  finely crushed, for garnish

Instructions

• 1 Bring a large pot of salted water to a boil.
• 2 Prepare the Peanut Sauce Mixture: In a large mixing bowl, combine the peanut
  butter, soy sauce, lime juice, sesame oil, sesame seeds, sambal oeleek (chile
  garlic paste), rice vinegar, grated ginger, grated garlic, and red pepper flakes
  (if using). Whisk together until well combined and smooth.
• 3 Prepare the Noodles: Add the ramen noodles to the boiling salted water and cook
  according to the instructions, stirring frequently, or they are until al dente.
  Drain the noodles, run under cool water and toss until cold, and drain again.
  Transfer the noodles to the mixing bowl with the peanut sauce and toss gently
  with tongs until the noodles are evenly coated in the sauce. Add the sliced
  cucumber, chopped cilantro, and sliced scallions, and toss again gently. Season
  to taste. Note: If you're struggling tossing the noodles, you can add a
  tablespoon or so of water to help loosen the sauce.
• 4 Serve room temperature topped with finely crushed peanuts, cilantro, and lime
  wedges.
• 5 Leftovers can be stored in an airtight container in the refrigerator for up to 3
  days. The sauce will thicken during chilling (it still tastes great!) - feel
  free to add a tablespoon of water to thin the sauce if you wish.

Nutrition Info