Cucumber Noodles

From the kitchen of Carly

Crisp cucumber ribbons blanched until tender, then tossed with melted butter, fresh mint, and bright lemon. It's delicate and refreshing, nothing like heavy pasta, but with all the satisfying noodle-like comfort you're craving.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 seedless cucumbers (usually plastic-wrapped; 2 1/2 to 2 3/4 pounds total), peeled
  • 12 tablespoons unsalted butter
  • 12 tablespoons finely chopped fresh mint
  • 11/2 teaspoon salt
  • 11/4 teaspoon black pepper
  • 11/2 teaspoon finely grated fresh lemon zest
  • 11 teaspoon fresh lemon juice
  • 1an adjustable-blade slicer with 1/4-inch julienne blade

Instructions

  1. Adjust blade of slicer to 1/8-inch-thick setting. Using slicer, cut each cucumber lengthwise into long 1/8-inch-thick julienne strips, slicing until you reach core, then rotate cucumber a quarter turn and continue slicing and rotating until left with nothing but core. Blanch cucumber "noodles" in a 4-quart pot of boiling salted water 1 minute, then drain in a colander. Immerse colander with cucumbers in a large bowl of ice and cold water to stop cooking, about 2 minutes. Drain cucumbers, then transfer to a clean kitchen towel and pat cucumbers dry.

  2. Heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook cucumbers, mint, salt, pepper, zest, and lemon juice, tossing to coat, until just heated through, about 1 minute.