Cucumber Noodles with Peanut Sauce

By Shawn

Ingredients

• For the Peanut Sauce:
• 2/3 cup creamy natural peanut butter
• 2 tablespoons rice vinegar
• 2 1/2 tablespoons gluten-free Tamari (or soy sauce)
• 2 teaspoons sesame oil
• 2 teaspoons agave (or honey)
• 1 teaspoon fresh lime juice
• 1 clove garlic, minced
• 1 teaspoon finely grated ginger
• Dash of red pepper flakes, to taste
• 1/3 cup warm water
• For the Cucumber Noodles:
• 2 large seedless cucumbers
• 1/3 cup chopped fresh cilantro, for garnish
• 1/3 cup chopped peanuts, for garnish

Details

Adapted from twopeasandtheirpod.com

Preparation

Step 1

1. First, make the peanut sauce. In a large bowl, combine peanut butter, rice vinegar, Tamari, sesame oil, agave, and lime juice. Whisk until smooth. Stir in garlic, ginger, and red pepper flakes. Whisk in the warm water until sauce is smooth.

2. Next, make the cucumber noodles. Adjust the julienne blade on a mandoline to the 1/8-inch-thick setting. Carefully run a cucumber down the blade, slicing the cucumber to form noodles. Continue with the other cucumber. If you don't have a mandoline you can use a julienne peeler to make the noodles or a spiralizer.

3. Place cucumber noodles on a plate or in a bowl. Drizzle with peanut sauce and toss gently. Top with cilantro and peanuts. Serve and enjoy!