Recipe: Cucumber Noodles with a Vinegary Peanut Sauce

CUCUMBER NOODLES WITH A VINEGARY PEANUT SAUCE

6 tablespoons creamy standard peanut butter
2 tablespoons toasted sesame oil
2 tablespoons black vinegar* (OR 1 tablespoon balsamic vinegar and 1 tablespoon Worcestershire sauce)
1 tablespoon rice vinegar
1 tablespoon soy sauce, preferably reduced-sodium
1 1/2 teaspoons sugar
1/2 teaspoon chile oil
2 large cucumbers, peeled

TO MAKE THE PEANUT SAUCE:
Whisk peanut butter, sesame oil, black vinegar, rice vinegar, soy sauce, sugar and chile oil in a medium bowl until smooth. (Sauce can be made up to three days in advance; cover and refrigerate, then bring to room temperature before whisking again and proceeding with recipe.)

TO MAKE THE CUCUMBER NOODLES:
Hold one peeled cucumber over a large bowl and run peeler lightly over one side of it, thereby shaving off a long "noodle.'' Make a few more long strips, then rotate cucumber a quarter turn or so and continue making "noodles," then do it from all sides until you get down to the seedy, pulpy middle - discard this and repeat with other cucumber. (The cucumber noodles can be made up to one day in advance; cover and refrigerate until you're ready to make the dish.)

TO SERVE:
Place cucumber noodles in a large serving bowl and toss with sauce. Serve at once.

*Look for black vinegar in Chinese markets.

Servings: 4
Source: The Ultimate Peanut Butter Book: Savory and Sweet, Breakfast to Dessert, Hundereds of Ways to Use America's Favorite Spread by Bruce Weinstein and Mark Scarbrough