Green-Tea Noodle And Cucumber Salad

Ingredients

• 15 to 16 ounces green-tea noodles (green buckwheat noodles — see note) or soba noodles
• 1 large cucumber, trimmed, peeled and quartered lengthwise
• 2 to 3 red Thai chilies (or other small hot peppers), seeded and shredded
• 3 tablespoons sugar
• 6 tablespoons rice wine vinegar
• ¼ cup raw peanuts (with skins), chopped
• 1 cup cilantro leaves, chopped
• 2 teaspoons sesame oil
• 2 teaspoons soy sauce

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    369 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 12 grams protein; 61 milligrams cholesterol; 119 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Cook noodles according to package instructions, until just tender; they should retain a bit of bite. Drain, rinse well with cold water and drain again.
2. Discard seeds from cucumber, and slice quarters crosswise as thin as possible. Place in a large bowl. Add chilies, and set aside.
3. In a small saucepan, combine sugar, rice wine vinegar and 2 tablespoons water. Place over low heat until sugar dissolves, and add to cucumber mixture. Add peanuts and cilantro, and mix well. Add noodles, and toss to mix.
4. Sprinkle the noodle mixture with sesame oil and soy sauce, and toss gently until all the ingredients have been evenly distributed. Refrigerate salad until it is chilled, about 20 minutes.

• Green-tea noodles are available at health food stores and specialty markets.