Foodie Fridays: Sweet & Sour

 A light and easy meal to make for dinner, lunch or even a light app! 

Photos and recipe courtesy of Justtaste.com

Food inspiring fashion:

A good way to transition your summer dresses into the cooler months? Add a chambray shirt underneath and style up your look with a strong statement necklace! Layered under everything try a Comfy Bra and Seamless Boyshorts.

The RECIPE

CHILLED SWEET AND SOUR CUCUMBER NOODLES

yield: 4 SERVINGS

prep time: 2 HOURS (INCLUDES CHILLING)

INGREDIENTS:

2 medium cucumbers, peeled

1/2 cup diced red onion

3/4 cup rice vinegar

2 1/2 teaspoons sugar

1/2 teaspoon crushed red pepper flakes (optional)

1 1/2 teaspoons white sesame seeds

Equipment: a mandoline or spiralizer

DIRECTIONS:

Attach the julienne blade to the mandoline and adjust it to the 1/8-inch-thick setting. Applying medium pressure, carefully run one of the cucumbers down the blade to form noodles, slicing until you reach the core. Rotate the cucumber a quarter turn and continue slicing and rotating until you've cut the entire cucumber. Repeat the slicing process with the second cucumber then transfer the cucumber noodles to a medium bowl.

Add the red onion, rice vinegar, 1/4 cup water, sugar and crushed red pepper flakes (optional) to the bowl. Cover the bowl with plastic wrap and refrigerate the cucumber noodles for a minimum of 2 hours, stirring occasionally, until chilled.

While the noodles are chilling, toast the sesame seeds in a small saucepan over low heat until golden brown.

When ready to serve, use tongs or a slotted spoon to transfer the noodles to serving plates and top with the toasted sesame seeds.

Kelly's Notes:
If you're using a spiralizer instead of a mandoline, simply twist the cucumber into the spiralizer to form noodles.

Recipe by Kelly Senyei of Just a Taste.

xx,

The Nüdwear Team