Cucumber Noodles Failed Recipe

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Cucumber Noodles Failed
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Ingredients
8
Count
Nutrition
150
Calories
Total time
5
Minutes
Comments Print recipe

Ingredients:

  • okay, so all i had left in the freezer was a small thing of beef and a box of peas. so i tried to use a side dish i had in my cookbook that i've never tried before, and incorperate the ingredients i had into it somehow. the result was downright disasterous. but i'm going to give you guys the original recipe, and then tell you exactly what i did to screw it up.
  • 2 tbsp finely chopped fresh mint
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp finely grated fresh lemon zest

Directions:

  1. The recipe calls for an adjustable blade slicer with a 1/8 inch Julienne blade, but I'm not rich enough to afford stuff like that so I just used a regular vegetable peeler. I suppose you can too.
  2. Using slicer, cut each cucumber lengthwise into long, 1/8 inch Julienne strips, slicing until you reach the core.
  3. Blanch cucumber noodles in boiling salted water for one minute, then drain into a colander.
  4. Immerse the cucumber-filled colander into an ice bath for two minutes to stop it from cooking further.
  5. Drain cucumbers, then transfer to a clean towel and pat dry.
  6. Heat butter in skillet under moderate heat until butter foams.
  7. Toss in cucumbers, mint, salt, pepper, zest and lemon juice.
  8. Toss to coat, just until heated through, another two minutes.
  9. Serve immediately.
  10. How I botched this recipe: First of all, I used beef, which didn't go with the meal. If I'd used fish, chicken or pork, it would've gone a bit better. Second, I added rosemary to compliment the beef, thinking it would sorta go with the lemon and mint. Survey says? EEET! Third, I overcooked the cucumbers; I was trying to compensate for their thickness, but what can I say, I'm retarded. I used regular cucumbers instead because I only had $2. I didn't have any lemons, so I used lemon pepper powder, which made it way too lemony and spicy, especially after all the excessive lemon juice I used. I also used dried mint, which I'm sure didn't help the situation. Though the peas actually made it better, so I might suggest putting some in reguardless.
  11. What this recipe was supposed to be was crisp, delicate, minty and refreshing. What I got was something that looked like camel vomit and tasted like pinesol. I hope you have better luck with this recipe than I did.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 150.37 Kcal (630 kJ)
Calories from fat 103.67 Kcal
% Daily Value*
Total Fat 11.52g 18%
Cholesterol 30.53mg 10%
Sodium 593.54mg 25%
Potassium 508.19mg 11%
Total Carbs 8.06g 3%
Sugars 3.1g 12%
Dietary Fiber 4.64g 19%
Protein 3.21g 6%
Vitamin C 14.5mg 24%
Vitamin A 0.9mg 29%
Iron 88.9mg 494%
Calcium 78.3mg 8%
Amount Per 100 g
Calories 44.71 Kcal (187 kJ)
Calories from fat 30.82 Kcal
% Daily Value*
Total Fat 3.42g 18%
Cholesterol 9.08mg 10%
Sodium 176.47mg 25%
Potassium 151.09mg 11%
Total Carbs 2.4g 3%
Sugars 0.92g 12%
Dietary Fiber 1.38g 19%
Protein 0.96g 6%
Vitamin C 4.3mg 24%
Vitamin A 0.3mg 29%
Iron 26.4mg 494%
Calcium 23.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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