Mom, Tea, Momofuko, and me

lunch, June 21, 2010

I go through phases with ingredients. Some of my rhubarb phase was documented here. I adore rhubarb. I recently completed a dill and pea phase. It was glorious. The cucumber is my current muse in the kitchen. My mom loves the humble cucumber. She grew them in our garden. She got me started early. It's all her fault. Well, not completely. I spent the weekend with David Chang. Not really. But I did spend the weekend with his book, Momofuku (thanks, Amelia). It's fun. He's inspiring. Also, I just really like cucumbers. I made this for lunch today.

Cucumber Noodles for Two

1 onion caramelized a la Tea

1 medium cucumber peeled and sliced thin
1 medium carrot peeled and sliced thin
1 thumb fresh ginger peeled and chopped fine
2 cloves fresh garlic peeled and chopped fine
1/2 cup fresh cilantro leaves chopped

1 generous pinch (maybe 2) dried red pepper flakes
1 tablespoon fish sauce
1/2 cup seasoned rice vinegar
2 teaspoons sugar

3 oz. Sōmen noodles (any thin noodle will do) prepared per package instructions and rinsed in cold water

1 handful of peanuts chopped
1 sprinkle of black sesame seeds


Begin caramelizing your onion.
If you haven't done this before, follow Tea's lead. They are a fantastic condiment. Feel free to make extra.

Prep cucumber, carrot, garlic, ginger, and cilantro and place in medium bowl with lid.

Don't forget about those caramelizing onions.

Add red pepper flakes, fish sauce, rice vinegar, and sugar to bowl. Cover bowl with lid. Make sure it's secure. Turn the bowl around a few times (somersault style) and put it in the refrigerator.

Finish caramelizing your onions and set them aside to cool.

Chop peanuts and set aside.

Cook noodles, rinse with cold water, drain well, and split between two attractive bowls.

Pull your bowl from the refrigerator and distribute its contents between the two attractive bowls.

Sprinkle some peanuts into each bowl. Now a few pinches of black sesame seeds.

Finish each bowl with a nice mound of caramelized onions.

I've made so many versions of this I've lost count. Above is just one. Play around with the ingredients. Add (maybe some mint). Subtract (oust the red pepper). Make it your own.