Cucumber Noodles

• English cucumbers (usually plastic-wrapped, 2 1/2 to 2 3/4 lbs total)3
• tablespoons unsalted butter↗2
• tablespoons finely chopped of fresh mint2
• teaspoon salt↗1⁄2
• teaspoon black pepper↗1⁄4
• teaspoon finely grated fresh lemon zest1⁄2
• teaspoon fresh lemon juice↗1

Step-by-step instructions

1. 1

   Julienne each cucumber into long 1/8” strips, omitting cucumber’s core.

2. 2

   Blanch cucumber “noodles” in a 4-quart pot of boiling salted water 1 minute, then drain in a colander.

3. 3

   Immerse colander with cucumbers in a large bowl of ice and cold water to stop cooking, about 2 minutes.

4. 4

   Drain cucumbers, then transfer to a clean kitchen towel and pat cucumbers dry.

5. 5

   Heat butter in a 10-inch skillet over moderate heat until foam subsides, then cook cucumbers, mint, salt, pepper, zest and lemon juice, tossing to coat, until just heated through, about 1 minute.