DRUNKEN CUCUMBER NOODLES

Drunken Cucumber Noodles image

Provided by Molly Yeh

Time 25m

Yield 2 servings

Number Of Ingredients 15

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2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
1/2 teaspoon cornstarch
2 tablespoons hoisin sauce
1 tablespoon Thai chili paste (I used sambal)
1 1/2 teaspoons toasted sesame oil
1 tablespoon peanut oil
8 ounces ground chicken
1 small yellow onion, halved and sliced root to stem
1 orange bell pepper, cut into 1/2-inch dice
1 medium clove garlic, minced
1 cup grape tomatoes, halved
2 scallions, thinly sliced
1 pound cucumbers, cut into noodles with a spiralizer on a medium setting
3 tablespoons fresh Thai basil leaves

Steps:

In a small bowl, whisk together the soy sauce, fish sauce, cornstarch and 1 teaspoon water, making sure there are no lumps. Stir in the hoisin, chili paste and sesame oil.
Heat a large skillet over medium heat. Add the sauce mixture, bring to a simmer and simmer until thickened, about 1 minute. Reserve the sauce in a small bowl for later.
Wipe out the skillet and heat over medium-high heat. Add the peanut oil and when hot, add the chicken and cook until just browned, 5 to 7 minutes. Remove to a plate with a slotted spoon. Add the onions, peppers and garlic and cook until just softened, about 3 minutes. Return the chicken to the skillet, stir in the sauce, tomatoes and scallions and cook for 1 minute more.
Place the cucumber noodles in a large bowl and toss with the hot chicken mixture from the skillet directly before serving. Sprinkle with torn basil and serve.