Szechuan Spicy Noodles with Carrot-Cucumber Relish

Ingredients

• Relish:
• 1 cup shredded seeded peeled cucumber
• 1/4 teaspoon salt
• 1 cup shredded carrot
• 1 tablespoon seasoned rice vinegar
• 2 teaspoons sugar
• 1/2 teaspoon dark sesame oil
• Noodles:
• 8 ounces udon noodles (thick, round fresh Japanese wheat noodles)
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup natural-style peanut butter (such as Smucker's)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon chile paste with garlic (such as sambal oelek)
• Cooking spray
• 1/3 cup thinly sliced green onions
• 1 tablespoon minced peeled fresh ginger
• 6 ounces ground pork
• 2 garlic cloves, minced

Preparation

1. To prepare relish, place cucumber in a colander; sprinkle with salt. Toss well. Drain 1 hour. Place cucumber on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber, carrot, vinegar, sugar, and oil in a medium bowl; stir until well blended. Cover and chill 1 hour.
2. To prepare noodles, cook noodles according to package directions, omitting salt and fat. Drain and set aside.
3. Combine broth, peanut butter, soy sauce, and chile paste in a small bowl; stir well with a whisk. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add onions, ginger, and pork to pan; sauté 5 minutes or until pork loses its pink color. Add garlic to pan; sauté 30 seconds. Pour broth mixture into pan; bring to a simmer, and cook 1 minute or until slightly thickened. Pour pork mixture over noodles; toss well. Serve with relish.