Szechuan Spicy Noodles

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

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. Combine cucumber, carrot, vinegar, sugar, and oil in a medium bowl; stir until well blended. Cover and chill 1 hour. To make the Noodles: Cook noodles according to package directions, omitting salt and fat. Drain and set aside. Combine broth, peanut butter, soy sauce, and chile oil 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; sauté 5 minutes or until pork loses its pink color. Add garlic to pan; sauté 30 seconds. Pour broth mixture into pan; bring to a simmer, and cook 1 minute or until slightly thickened. Add noodles to pork mixture and toss well. Serve with relish.