This is the second time I have tried this recipe (see first time here). I again used hothouse cucumbers, but instead of having them julienned, I just sliced them thinly and put them together less than an hour before the meal. They kept their crunch this time. I also reduced the red pepper so that they would not be so hot. Chef D said I am getting closer to what he is looking for in a pickled cucumber. Practice makes perfect!
I used a chinese-style noodle that we had in the cupboard that just might be called long-life (they were VERY long). The peanut-flavored sauce with ground turkey chunks worked well again.
I liked this one and we'll have it again in the future. Not bad at all for less than 500 calories.
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