Cucumber Noodles

Ingredients for Cucumber Noodles

• 3 seedless cucumbers (usually plastic-wrapped

• 2 1/2 to 1.2kg total), peeled

• 2 tablespoons unsalted butter

• 2 tablespoons finely chopped fresh mint

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 1/2 teaspoons finely grated fresh lemon zest

• 1 teaspoon fresh lemon juice

• an adjustable-blade slicer with 1/4-inch julienne blade

How to make Cucumber Noodles

Adjust blade of slicer to 1/8-inch-thick setting. Using slicer, cut each cucumber lengthwise into long 1/8-inch-thick julienne strips, slicing until you reach core, then rotate cucumber a quarter turn and continue slicing and rotating until left with nothing but core. Blanch cucumber "noodles" in a 4-quart pot of boiling salted water 1 minute, then drain in a colander. Immerse colander with cucumbers in a large bowl of ice and cold water to stop cooking, about 2 minutes. Drain cucumbers, then transfer to a clean kitchen towel and pat cucumbers dry.

Heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook cucumbers, mint, salt, pepper, zest, and lemon juice, tossing to coat, until just heated through, about 1 minute.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.