Cucumber Ribbon Ramen Bowl with Spicy Peanut sauce

 I got this recipe from the Costco Connection, the Costco magazine and I served it with my Coconut Chicken Tenders with Mango Dipping Sauce.  It was a PERFECT side dish for that meal!

CUCUMBER RIBBON RAMEN BOWL WITH SPICY PEANUT SAUCE

Peanut Sauce

1/2 cup natural creamy peanut butter

1 Tbsp. low sodium soy sauce

1 Tbsp. rice wine vinegar

2 Tbsp. pure maple syrup

1 tsp. ground chili paste

Juice of 1/2 large lime, freshly squeezed

1 large garlic clove, minced

1 Tbsp. fresh ginger, minced

1/4 tsp. ground cinnamon

4 to 5 Tbsp. warm water

Salad

1 English cucumber, peeled

3 scallions, coarsely chopped

1/3 cup carrot matchsticks

1/2 large red bell pepper, finely chopped

2 dried ramen blocks

1/2 medium jalapeno pepper, seeded and thinly sliced

Optional: sesame seeds for topping

Prepare the peanut sauce:  Place all ingredients except the water in a blow; stir to blend.  Add water 1 Tbsp. at a time until sauce is the desired consistency.

Prepare the salad:  Using a vegetable peeler, peel the cucumber into long ribbon-like slices.  Do not discard the middle section; finely chop it.  Place cucumber in a medium bowl along with the other vegetables.  Stir gently to combine.

Prepare ramen noodles according to the package direction.  Drain and set aside to cool for a few minutes.  Add the noodles to the salad; gently toss.  Drizzle with peanut sauce.  Top with jalapeño and sesame seeds, if desired.  Makes 4 servings.

Tip:  Store leftover sauce, sealed, in the refrigerator for up to a week.