
Grilled Cucumber Boats with Spicy Peanut Noodles and Fresh Cilantro Crunch
Ahoy, flavor explorers! Set sail with these Grilled Cucumber Boats, loaded with spicy peanut noodles and topped with a zesty cilantro crunch. It’s refreshing, nutty, and has just the right kick to thrill your taste buds. Trust me, this veggie vessel is the adventure you didn’t know you needed!
4.0 out of 5 (3 ratings)

Prep Time
20 minutes
Cook Time
10 minutes
Servings
4 servings
Cuisine
Fusion
Ingredients
- •2 medium cucumbers, halved lengthwise and seeds scooped out
- •4 ounces rice noodles
- •1/4 cup smooth peanut butter
- •2 tablespoons soy sauce
- •1 tablespoon rice vinegar
- •1 tablespoon sesame oil
- •1 tablespoon sriracha (or to taste)
- •1 teaspoon honey (optional)
- •1 garlic clove, minced
- •1/2 teaspoon grated ginger
- •1/4 cup chopped cilantro, plus extra for garnish
- •1/4 cup chopped roasted peanuts
- •1/4 cup shredded carrots
- •2 tablespoons sliced green onions
Instructions
- 1
Prepare the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
- 2
In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, sriracha, honey (if using), minced garlic, and grated ginger until smooth.
- 3
Toss the cooked rice noodles with the peanut sauce until well coated. Stir in the chopped cilantro, shredded carrots, and sliced green onions.
- 4
Preheat a grill or grill pan to medium-high heat.
- 5
Brush the cucumber halves lightly with sesame oil and place them cut-side down on the grill. Cook for about 2-3 minutes until grill marks appear and cucumbers are lightly softened.
- 6
Remove the cucumbers from the grill and let cool slightly. Fill each cucumber boat with the saucy peanut noodles.
- 7
Top the cucumber boats with additional cilantro, roasted peanuts, and a drizzle of sriracha if desired.
- 8
Serve immediately and enjoy the fresh, spicy crunch.
Nutrition Information
Calories
325 calories
Protein
8g
Carbs
24g
Fat
22g
Frequently Asked Questions
Q: Can I use a different type of noodle instead of rice noodles?
A: Yes, you can substitute rice noodles with soba noodles, spaghetti, or zucchini noodles for a low-carb option. Just ensure they are cooked or prepared properly before tossing with the sauce.
Q: Can I make this recipe ahead of time?
A: You can prepare the peanut noodles and grill the cucumbers a few hours in advance. Store them separately in airtight containers in the refrigerator and assemble just before serving to keep the cucumbers fresh and crunchy.
Q: What can I use instead of peanut butter?
A: If you have a peanut allergy or prefer an alternative, you can use almond butter, cashew butter, or sunflower seed butter in the same quantity. Keep in mind this might slightly change the flavor.
Q: How should I store leftovers?
A: If you have leftovers, store the peanut noodles and grilled cucumber halves separately in airtight containers in the refrigerator for up to 2 days. Assemble the cucumber boats just before eating to avoid soggy cucumbers.
Q: The sauce seems too thick, how can I fix it?
A: If the sauce is too thick, add 1-2 teaspoons of warm water or more rice vinegar, one teaspoon at a time, until it reaches your desired consistency. Adjust the flavors as needed to maintain the balance.
Q: Can I customize the toppings?
A: Absolutely! You can add ingredients like shredded chicken, tofu, bean sprouts, sesame seeds, or sliced red chilies for additional flavor and texture. Feel free to tailor the toppings to your personal preference.
Q: What’s a good way to serve this dish as an appetizer?
A: You can cut the cucumber halves into smaller sections and fill each with a portion of the peanut noodles to create bite-sized appetizers. Garnish each piece with peanuts and cilantro for a stunning presentation.
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