Ingredients

• 1 large clove garlic
• 3/4-inch piece ginger, peeled and halved
• 3 teaspoons red chili paste
• 1/2 cup best-quality smooth peanut butter
• 3 tablespoons soy sauce
• 3 1/2 tablespoons sugar
• 4 1/2 tablespoons peanut oil
• 1 lime, juiced
• 4 tablespoons water
• 6 ounces vermicelli or capellini
• 3 1/2 Japanese or 6 Kirby cucumbers, peeled
• 1/4 cup roasted peanuts, finely chopped
• 2 scallions, thinly sliced

Instructions

1. In a food processor, pulse garlic and ginger until finely chopped. Add chili paste, peanut butter, soy sauce, sugar, peanut oil, lime juice, and 4 tablespoons water; puree until smooth. Set aside.
2. Bring a large stockpot of salted water to a boil. Add noodles; cook until al dente, following label directions. Drain in a colander; rinse with cold water. In a large bowl, toss noodles with 1 cup peanut sauce. Set aside.
3. Cut cucumbers into 36 (3/4-inch) rounds; scoop out the seeds with a melon baller, forming deep cups. Dab some peanut sauce on the bottom of a cucumber cup. Using a small cocktail fork, twirl a few noodles together, and place in cup. Garnish with chopped peanuts and scallions. Repeat with remaining cucumber cups.