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Spicy Peanut Noodles in Cucumber Cups

  • Yield: Makes 3 dozen

Source: Martha Stewart Weddings, Winter/Spring


  • 1 large garlic clove
  • 1 3/4-inch piece ginger, peeled and halved
  • 3 teaspoons red-chile paste
  • 1/2 cup best-quality smooth peanut butter
  • 3 tablespoons soy sauce
  • 3 1/2 tablespoons sugar
  • 4 1/2 tablespoons peanut oil
  • Juice of 1 lime
  • 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


  1. In a food processor, pulse garlic and ginger until finely chopped. Add chile 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 thirty-six 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.

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