- 10 ounce dried Chinese-style noodles (lo mein or chow mein)* or spaghetti
- 3 or 4 Persian cucumbers (about 5 in. long) or 10 oz. English or Armenian cucumbers
- 6 tablespoons reduced-sodium soy sauce
- 4 1/2 tablespoons unseasoned rice vinegar
- 3 tablespoons toasted sesame oil
- 3 tablespoons old-fashioned peanut butter
- 1 tablespoon dark molasses
- 1 1/2 cups (7 oz.) thinly sliced lop chong* (Chinese sausage) or 3/4 cup chopped bacon
- 1 cup roughly chopped cilantro
- 1/2 cup sliced fresh basil leaves
- 3 cups loosely packed salad greens
- 1/4 cup chopped roasted salted peanuts
- calories 726
- caloriesfromfat 54 %
- protein 25 g
- fat 44 g
- satfat 11 g
- carbohydrate 62 g
- fiber 4.6 g
- sodium 1950 mg
- cholesterol 9.1 mg
How to Make It
Cook noodles according to package instructions until just tender (or longer, if you prefer a softer texture that absorbs sauce more easily). Drain, rinse well with cool water, and set aside. Cut cucumbers into 1/2- by 1 1/2-in. pieces. Set aside.
Whisk together soy sauce, vinegar, oil, peanut butter, and molasses in a large bowl; set aside.
Lightly brown sausage in a large frying pan over medium-high heat, stirring, 3 to 4 minutes. Drain on paper towels.
Add drained noodles to peanut butter sauce, tossing to coat, then add sausages, cilantro, basil, and about two-thirds of cucumbers. Line 4 wide, shallow bowls with salad greens and add pasta. Top with remaining cucumbers and sprinkle with peanuts.
*Find at well-stocked grocery stores, Asian markets, and amazon.com.