Ingredients

For the Relish:

• 1 cup shredded seeded peeled cucumber
• ¼ teaspoon salt
• 1 cup shredded carrot
• 1 tablespoon seasoned rice vinegar
• 2 teaspoons sugar
• ½ teaspoon dark sesame oil

For the Noodles:

• 12 ounces udon noodles or other
• 1 cup chicken broth
• ½ cup natural-style peanut butter
• ¼ cup soy sauce
• 2-3 tablespoons Szechuan Chile oil
• Cooking spray
• ½ cup thinly sliced green onions
• 1-2 tablespoons minced peeled fresh ginger
• 12 ounces ground pork
• 3-4 garlic cloves, minced

Directions

1. To make the 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.
2. Combine cucumber, carrot, vinegar, sugar, and oil in a medium bowl; stir until well blended. Cover and chill 1 hour.
3. To make the Noodles: Cook noodles according to package directions, omitting salt and fat. Drain and set aside.
4. Combine broth, peanut butter, soy sauce, and chile oil in a small bowl; stir well with a whisk.
5. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
6. Add onions, ginger, and pork to pan; sauté 5 minutes or until pork loses its pink color.
7. Add garlic to pan; sauté 30 seconds.
8. Pour broth mixture into pan; bring to a simmer, and cook 1 minute or until slightly thickened.
9. Add noodles to pork mixture and toss well.
10. Serve with relish.

Notes