Spicy Cashew (or Peanut) Noodles in Cucumber Cups
Prep time: 
Total time: 
Yield: 2 dozen cucumber cups
Adapted from Martha Stewart
Cashew Butter
  • 1 cup (240 ml) cashews (Or use ½ cup (120 ml) already prepared cashew butter).*
  • peanut oil
Cashew Dressing
  • 1 large garlic clove
  • 1¾-inch piece ginger, peeled and halved
  • 3 teaspoons red-chile paste
  • ½ cup cashew butter (above)
  • 3 tablespoons soy sauce
  • 3½ tablespoons sugar
  • 4½ tablespoons peanut oil
  • Juice of 1 lime
  • 6 ounces vermicelli, or capellini
  • 3½ Japanese, or 6 Kirby cucumbers, peeled
  • ¼ cup roasted peanuts, finely chopped
  • 2 scallions, thinly sliced
  1. Add cashew nuts to a food processor. Gring until chopped fine, them slowly drizzle in about 1 tablespoon peanut oil and continue running until smooth.
  2. In a food processor, pulse garlic and ginger until finely chopped. Add chile paste, cashew butter, soy sauce, sugar, peanut oil, lime juice, and 4 tablespoons water; puree until smooth. Set aside.
  3. Bring a large stockpot of salted water to a boil. Add noodles; cook until al dente, following label directions. Drain in a colander; then rinse with cold water. In a large bowl, toss noodles with 1 cup peanut sauce. Set aside.
  4. Cut cucumbers into thirty-six ¾-inch rounds; scoop out the seeds with a melon baller, forming deep cups. Dab some cashew dressing on the bottom of a cucumber cup. Using a small cocktail fork, twirl a few noodles together, and place in cup. Garnish with chopped cashews and scallions. Repeat with remaining cucumber cups.
* You can use peanut butter instead of cashew butter, like Martha does!
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2010/07/16/peanut-is-not-the-only-butter/