Cucumber Noodles
A light and refreshing dish where cucumbers are cut into noodle-like strands and briefly blanched, then tossed with butter, fresh mint, and bright lemon flavors. A perfect low-carb alternative to traditional pasta.
Ingredients
- •3 whole seedless cucumbers
- •2 tablespoons unsalted butter
- •2 tablespoons fresh mint
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •½ teaspoon lemon zest
- •1 teaspoon lemon juice
- •1 piece adjustable-blade slicer
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
5 min
