Cucumber 'Noodles' with Spicy Thai Sunflower Seed Sauce

Happy first day of summer!  I figured a good way to kick off the new GastroPrimal movement would be with a fresh, seasonally inspired dish that is perfect on a warm, sunny afternoon.  

Over the past two years as I've made the transition to primal eating, one of the hardest things to leave behind has been good ramen-style noodles.  Having spent a summer in Japan in my late teens, I gained a strong appreciation for the dish, often eating in more than once a day.  While I will never compare a spiraled vegetable to the luscious, toothsome bite of hand-pulled noodles, they do make a great vehicle for flavorful sauces and broths, which can certainly curb a craving.  

While this sauce would also be great with zucchini or summer squash 'noodles,' I think the bright, freshness of the cucumber really contrasts well with the rich, nutty sauce, yielding a well balanced bite.  If you don't have a spiralizer, a julienne peeler can give you a similar result for a smaller investment while taking up less space in your kitchen.  

Cucumber 'Noodles' with Spicy Thai Sunflower Seed Sauce

Serves 2

• 1 large seedless English cucumber, unpeeled
• 2 tablespoons sunflower seed butter
• 2 tablespoons coconut aminos
• 1 teaspoon mirin 
• 1 teaspoon sesame oil
• 1 teaspoon gochujang hot pepper paste
• 1 teaspoon rice wine vinegar 
• 1/2 teaspoon fresh grated ginger
• 1 teaspoon toasted sesame seeds
• 5 mint leaves
• 3 Thai basil leaves 

1. Spiralze or julienne your cucumber into approximately 6' long strips using a "spaghetti noodle" blade

2. Set your 'noodles' on a dry paper towel to drain any excess water

3. Combine sunflower seed butter, coconut aminos, mirin, sesame oil, gochujang paste, vinegar and ginger in a small sauce pan over low head

4. Gently stir the mixture until the sunflower seed butter melts and incorporates into the liquid ingredients.  Be careful not to over stir the sauce, which can cause the texture to thicken. 

5. Remove your sauce from the heat and transfer to a mixing bowl to allow the sauce to cool to room temperature. 

6. Gently toss the cucumber 'noodles' in the sauce until evenly coated.

7. Chiffonade herbs into thin ribbons and fold them into the cucumber.

8. Garnish with toasted sesame seeds and serve immediately.