October 12, 2015

Sweet and Spicy Thai Cucumber Noodles

What you will need
1-1/2 lbs cucumber (about 3 medium), peeled, and spiralized. (Can be sliced too)
2 tsp kosher salt
1/2 c rice vinegar, seasoned or regular
1/2 c water
3 Tbs sugar
1/4 tsp red pepper flakes
2 Tbs minced red onion
Sesame Seeds (opt)

Place cucumber noodles in a colander sitting over a bowl, sprinkle with salt and toss well.  Let sit for 1 hour refrigerated.  While cucumber slices are draining, prepare marinade below.
Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes).  If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion.  Let mixture cool to room temp.
When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction.  This can be served immediately, but for best results refrigerate until well chilled. Top with sesame seeds .

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