Schezuan Spicy Noodles with Carrot-Cucumber Relish
from May 2007 Cooking Light
1 c. shredded peeled seeded cucumber
1/4 t. salt
1 c. shredded carrot
1 T. seasoned rice vinegar
2 t. sugar
1/2 t. dark sesame oil
8 oz. udon noodles (thick, round fresh Japanese wheat noodles)
1/2 c. fat-free, less-sodium chicken broth
1/4 c. peanut butter
2 T. low-sodium soy sauce
1 T. chile paste with garlic
1/3 c. thinly sliced green onions
1 T. minced peeled fresh ginger
6 oz. ground pork (you could substitute ground chicken or beef, or even tofu)
2 garlic cloves, minced
1. To prepare relish (and do this earlier in the day, like during the kiddo's afternoon nap), place cucumber in a colander; sprinkle with salt. Toss well. Drain 1 hour. Place cucumber on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber, carrot, vinegar, sugar, and oil in a medium bowl; sitre until well blended. Cover and chill 1 hour.
2. To prepare noodles, cook noodles according to package directions, omitting salt and fat. Drain and set aside.
3. Combine broth, peanut butter, soy sauce and chile paste in a small bowl; stir well with a whisk. Heat a large non-stick skillet over medium-high heat; coat pan with cooking spray. Add onions, ginger and pork to pan; saute 5 mins or until pork loses its pink color. Add garlic to pan; saute 30 sec. Pour broth mixture into pan; bring to a simmer, and cook 1 min or until slightly thickened. Pour pork mixture over noodles; toss well. Serve with relish.
Now, for those ice cream sandwiches I spoke of on the fourth...actually the ice cream sandwich article from a few years back is featured on the CL home page at the moment!