Szechuan Spicy Noodles with Carrot-Cucumber Relish

Szechuan Spicy Noodles with Carrot-Cucumber Relish (Adapted from CL)

For the relish

1 cup shredded seeded peeled cucumber
1/4 teaspoon salt
1 cup shredded carrot
1 tablespoon seasoned rice vinegar
2 teaspoons sugar
3/4 teaspoon toasted sesame oil

For the noodles

8 ounces dry udon noodles
1/2 cup vegetable broth
1/4 cup natural peanut butter
2 tablespoons soy sauce
1 tablespoon chile paste with garlic
1 teaspoon peanut oil
6 ounces ground pork
1/3 cup thinly sliced green onions
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced

To prepare the relish

Set cucumber in a colander and toss with salt. Set aside and let drain for about 1 hour. Transfer cucumber to a few layers of paper towels and roll up - let sit 5 minutes, pressing down occasionally.

In a medium bowl, toss together drained cucumber, carrot, vinegar, sugar and oil. Cover and place in the refrigerator for about 1 hour.

To prepare the noodles.

In a large pot of boiling salted water, add udon noodles and cook according to package directions - drain, place in a large bowl and set aside.

In a small bowl, whisk together broth, peanut butter, soy sauce and chile paste

In a large skillet, heat oil over medium-high. Add pork, onions and ginger - sauté until the pork is no longer pink, about 3 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Pour broth mixture into pan - bring to a simmer and cook until slightly thickened, about 1 minute. Pour pork mixture over noodles and toss well to coat - serve with the relish on top.

Makes 4 servings.

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