This was yet another recipe from my Cuisine at Home magazines. I decided to use a hothouse cucumber instead of the usual garden variety before I realized that the recipe called to julienne the cucumber. I wasn't sure if it would provide enough crunch once I began to cut them up. I did not have any of the long-life noodles, so I just used thin spaghetti. I made the cucumbers earlier in the day and I think I may have put in a few too many of the red pepper flakes. Fortunately, the noodle dish did not have too much of a kick to it, so the cucumbers worked okay for me. Chef D, on the other hand, prefers a previous non-julienned pickled cucumber recipe with a little less kick to it . In the end, I really enjoyed this meal, even with the extra heat in the cukes. The peanut flavor was divine. Chef D also enjoyed the noodles and said he could eat it again. This one's a keeper!
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