cucumber noodles in peanut sauce

i know that for many of you are still fighting through winter weather, but we’ve been having a heat wave (or maybe this is normal for the desert?) and i’ve been craving light, vegetable based meals.  although having eaten this twice this week, i have to admit i’d probably eat it in the snow too.  i’d just pair it with a bowl of miso soup to warm me at the end.  i hope you love it as much as i do!  xx- sarah   {recipe after the jump}

ahhhhh!  cucumber noodles!  enough said.  and don’t fret my friends, if you don’t have a spiralizer you can always julienne the cucumber.  recipe below.  also, you might love this recipe too!

 

INGREDIENTS 

2 medium cucumbers

1 small bunch bok choy

1/4 cup peanut butter

2 tablespoons maple syrup

1 tablespoon tamari

juice of 1/2 lime

3 tablespoons of water

1/2 teaspoon chili oil (+ more for extra heat!)

1/2 teaspoon sea salt

cilantro and chopped peanuts to garnish

 

METHOD

– in a small mixing bowl combine peanut butter, maple syrup, tamari, lime juice, sea salt, water and chili oil.  chill in refrigerator while you prepare the noodles.

– chop  bok choy into thin slivers, chop cilantro and peanuts for garnish

– peel cumbers and run through a spiralizer  (or julienne them if you prefer!)

– squeeze as much liquid out of the cucumber noodles as possible, and combine with boy choy in a large bowl

– add peanut sauce, a bit at a time, to cucumber noodles and bok choy (add more water to the sauce if needed, use more of less peanut sauce to taste)

– serve immediately garnished with cilantro and chopped peanuts

– enjoy!

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Reader Comments

  1. AM|

    I love your blog! I've been lovin the healthy recipies. I tried the banana ice cream the other day, and it turned out great.

    Reply
  2. Maryann Henn|

    I used agave nectar instead of the maple syrup. The dressing is magnificent . I used the spiral slicer for the first time. It was a bit tough since the cucumber fell on it's side twice. But, the noodles were wonderful. Next time this salad will turn out even better.

    Reply
  3. Katie Kobelinski|

    I made this recipe for my husband and I this weekend and we cannot get enough! It is so delicious and refreshing! Saturday night we paired it with the Thai Chicken Burgers from goop.com. It was a perfect compliment. Thanks so much for your awesome website!

    Katie K

    Reply
  4. Kelsey|

    I made this tonight – it was great. I've used zucchini noodles before, but never cucumber. It was great.

    Reply
  5. Rachel|

    I loved this. I used green leaf lettuce instead of bok choy. So yum yum yum. The cucumber actually tricks you pretty well into thinking you’re eating noodles!

    Reply
  6. Andrea|

    This recipe was actually better off used with adult bok choy so you could spoon it into large leaves and eat it as a wrap or veg taco. It wasn’t clear how to cut the baby bok choy leaves and dicing them up didon’t add anything to the delicious, already crisp and fresh cucumber. The recipe could also call for discretion about the water. Mine was already plenty moist and too dripping and soaked with all of the water content of the lime juice tamarind and cucumbers, which is why I had to transfer the result to the leaves to be able to eat it.

    Reply
  7. Katherine|

    Hi there,

    I absolutely love this Cucumber Noodles in peanut sauce recipe here.

    I would also love to feature it in our website Greenthickies. Would it be all right if I used one image for it? I will not be posting the actual recipe, but only one image, title, a small quote and then link directly back here. Would it be okay?

    Thanks 🙂

    Reply