Cucumber smash bowl
This recipe was developed by Chef Alexandra Ceribelli at Rutgers University during one of our product trainings.
Servings: 50
Serving size: 3/4 cup noodles, 1/4 cup cucumber salad, 1/2 cup mushrooms, 3 strips of Omni Luncheon
Ingredients
Noodle salad
6 packages rice noodles, medium cut or Vermicelli
1 teaspoon canola oil
4 quarts scallions, cut into 3-inch lengths
50 Omni Luncheon slices
1/4 cup Poke spice, divided
6 quarts shiitake mushrooms, sautéed
6 quarts Bok Choy, steamed
Marinade
1/2 cup agave
1/5 cups sesame oil
3 cups garlic, finely minced
3 tablespoons ginger, grated
3 tablespoons rice vinegar
4 cups apple cider vinegar
2 cups white vinegar
6 cups tamari, low sodium
9 cups cilantro, chopped
Chili oil, to taste
Cucumber salad
15 cucumbers
1/4 cup agave
1/4 cup sesame oil
1 cup tamari, low sodium
1/4 cup rice vinegar
2 tablespoons garlic, minced
Chili oil, to taste
Garnish
Toasted sesame seeds
Chopped cilantro
Chili oil, to taste
Preparation
- Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining salt, sugar, sesame oil, tamari and rice vinegar. Stir until the sugar and salt are dissolved. Set aside.
- On a cutting board, lay a large knife flat against the cucumber and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut in at a 45-degree angle into bite-sized pieces.
- In a large bowl, mix the cucumbers with the prepared dressing, garlic and chili oil. Set aside to serve over noodle salad.
- Prepare the marinade by combining agave, sesame oil, garlic, grated ginger, rice vinegar, apple cider vinegar, white vinegar, tamari, chopped cilantro and chili oil.
- Sauteed the Omni Luncheon with 3 tablespoons poke spice until warmed through.
- Cook rice noodles by pouring boiling water over them. Drain the noodles and rinse thoroughly under cold water. Mix in 1 teaspoon of oil to prevent the noodles from sticking together and toss.
- Assemble to noodle salad by mixing together the cucumber salad, Bok Choy, mushrooms and the marinade. Top with scallion, toasted sesame seeds, Omni Luncheon, remaining poke spice and cilantro. Top with additional chili oil if desired.