Szechuan Spicy Noodles with Carrot-Cucumber Relish

Here's another entry in the ongoing transformation of this blog into "Life Should Be Beautiful...and Asian." Thanks both to my ongoing health kick and my recent trip to the Asian market, lots of Asian recipes are getting pulled out. And this is one of the best ones yet.


And it's what I call a triple play. The recipe itself is wonderful just as is. But you'll also discover it's a wonderful sum of some delicious parts. The peanut sauce (minus the pork) would be great on grilled chicken, grilled shrimp or even steamed vegetables like broccoli. The relish also can stand on its own as a cool accompaniment to roasted or grilled pork. Improvise away!


Szechuan Spicy Noodles with Carrot-Cucumber Relish
From Cooking Light.
Serves four.


Relish:
1 cup shredded seeded peeled cucumber (one cucumber)
1/4 teaspoon salt
1 cup shredded carrot (1 carrot)
1 tablespoon seasoned rice vinegar
2 teaspoons sugar
1/2 teaspoon dark sesame oil


To prepare relish, place cucumber in a colander; sprinkle with 1/4 teaspoon 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; stir until well blended. Cover and chill 1 hour.

Noodles:
8 ounces udon noodles (thick, round fresh Japanese wheat noodles) (You could also substitute soba (buckwheat) noodles or even whole wheat spaghetti.)
1/2 cup fat-free, less-sodium chicken broth
1/4 cup natural-style peanut butter
2 tablespoons low-sodium soy sauce
1 tablespoon chile paste with garlic (such as sambal oelek)
Cooking spray
1/3 cup thinly sliced green onions (1 bunch)
1 tablespoon minced peeled fresh ginger
6 ounces ground pork
2 garlic cloves, minced


To prepare noodles, cook noodles according to package directions, omitting salt and fat. Drain and set aside.

Combine broth, peanut butter, soy sauce, and chile paste in a small bowl; stir well with a whisk. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add onions, ginger, and pork to pan; sauté 5 minutes or until pork loses its pink color. Add garlic to pan; sauté 30 seconds. Pour broth mixture into pan; bring to a simmer, and cook 1 minute or until slightly thickened.


Pour pork mixture over noodles; toss well. Serve with relish.