Thai Cucumber Noodle Salad

 
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It’s been a while since we had a member recipe, but this week Dawn has found another delectable dish for us to try. This is adapted from Sunset Magazine with Dawn’s suggestions for shortcuts to speed up and simplify preparation.

Ingredients

  • 10 oz dried Chinese style noodles or spaghetti

  • 3-4 small cucumbers

  • 6 tbsp reduced sodium soy sauce

  • 4 1/2 tbsp unseasoned rice vinegar

  • 3 tbsp toasted sesame oil

  • 3 tbsp old fashioned peanut butter

  • 1 tbsp dark molasses

  • 1 1/2 cups thinly sliced lop chang (Chinese sausage) or 3/4 cup chopped bacon

  • 1 cup roughly chopped cilantro

  • 1/2 cup roughly chopped basil

  • 3 cups loosely packed salad greens

  • 1/4 cup chopped peanuts

Method

1. Cook noodles according to package directions. Drain, rinse in cool water, set aside.

2. Chop cucumbers in 1/2 inch pieces. Set aside.

3. Mix soy sauce, vinegar, sesame oil, peanut butter, molasses in a large bowl.

4. Cook the meat.

5. Mix together the noodles and sauce. Add meat, cilantro, and basil. Mix well.

6. On plates, place salad greens. Place noodle salad on the greens and top with the peanuts.

Shortcut Tips

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Instead of lop chang or bacon, use deli ham for the protein and as an alternative to making the sauce from scratch, try Sky Valley Thai Peanut Sauce, which can be found at Sprouts

 
Andrew Williamson