Szechuan Spicy Noodles With Carrot-Cucumber Relish

• Relish:
• 1 cup shredded seeded peeled cucumber
• 1/4 teaspoon salt
• 1 cup shredded carrot
• 1 tablespoon seasoned rice vinegar
• 2 teaspoons sugar
• 1/2 teaspoon dark sesame oil
• Noodles:
• 8 ounces udon noodles (thick, round fresh Japanese wheat noodles)
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup natural-style peanut butter (such as Smucker's)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon chile paste with garlic (such as sambal oelek)
• Cooking spray
• 1/3 cup thinly sliced green onions
• 1 tablespoon minced peeled fresh ginger
• 6 ounces ground pork
• 2 garlic cloves, minced

1. To prepare relish, place cucumber in a colander; sprinkle with salt. Toss well. Drain 1 hour. Place cucumber on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber, carrot, vinegar, sugar, and oil in a medium bowl; stir until well blended. Cover and chill 1 hour.
2. To prepare noodles, cook noodles according to package directions, omitting salt and fat. Drain and set aside.
3. Combine broth, peanut butter, soy sauce, and chile paste in a small bowl; stir well with a whisk. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add onions, ginger, and pork to pan; saute 5 minutes or until pork loses its pink color. Add garlic to pan; saute 30 seconds. Pour broth mixture into pan; bring to a simmer, and cook 1 minute or until slightly thickened. Pour pork mixture over noodles; toss well. Serve with relish.

cucumber, salt, carrot, rice vinegar, sugar, dark sesame oil, noodles, udon noodles, chicken broth, naturalstyle peanut butter, soy sauce, chile paste, cooking spray, green onions, fresh ginger, ground pork, garlic

Taken from www.myrecipes.com/recipe/szechuan-spicy-noodles-with-carrot-cucumber-relish (may not work)