CUCUMBER NOODLES RECIPES

Name: Cucumber Noodles with Garlic Shrimp
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Ingredients: 1 English cucumber ((a.k.a. hot house cucumber)); 1/2 cup of olive oil; 6-8 cloves garlic, (peeled and very finely chopped); 1 lb shrimp, (peeled and deveined); Salt and pepper to taste; 1/4 cup white wine; 1/4 cup parsley, (finely chopped)

CUCUMBER NOODLES WITH GARLIC SHRIMP - MOMMY'S HOME COOKING ...

Cucumber Noodles with Garlic Shrimp - Mommy's Home Cooking ... image

Provided by Oriana Romero

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 7

Ingredients

1 English cucumber ((a.k.a. hot house cucumber))
1/2 cup of olive oil
6-8 cloves garlic, (peeled and very finely chopped)
1 lb shrimp, (peeled and deveined)
Salt and pepper to taste
1/4 cup white wine
1/4 cup parsley, (finely chopped)

Steps:

Spiralize the cucumber. Cut it into smaller strands if they are too long. Set Aside
Heat the olive oil in a large skillet over medium heat. Add garlic and saute for 2 minutes. Stirring constantly to prevent burning.
Add in shrimps and season with salt and pepper to taste. Cook on one side until they turn pink. Add the wine and parsley, and flip the shrimp over, and cook until pink and wine is reduced; about 2 more minutes.
Mix in the cucumbers and toss to combine. Sprinkle with more parsley, if desired.
Serve immediately.

TAKEOUT-STYLE SESAME NOODLES RECIPE - NYT COOKING

Takeout-Style Sesame Noodles Recipe - NYT Cooking image

Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang — an ambitious restaurateur who emigrated from Sichuan to Taipei to New York — firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan’s Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.

Provided by Sam Sifton

Total Time 10 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound noodles, frozen or (preferably) fresh
2 tablespoons sesame oil, plus a splash
3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste
1 tablespoon smooth peanut butter
1 tablespoon granulated sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chile-garlic paste, chile crisp or chile oil, or to taste
Half a cucumber, peeled, seeded and cut into 1/8-inch by 1/8-inch by 2-inch sticks
1/4 cup chopped roasted peanuts

Steps:

Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.

Nutrition Facts : @context http//schema.org, Calories 628, UnsaturatedFatContent 16 grams, CarbohydrateContent 90 grams, FatContent 21 grams, FiberContent 6 grams, ProteinContent 22 grams, SaturatedFatContent 4 grams, SodiumContent 797 milligrams, SugarContent 7 grams, TransFatContent 0 grams

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