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1
To make the hot and sour sauce: Mix all the juices together in a bowl or pitcher.
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2
In a large pot, combine the chopped scallions, shallots, garlic, ginger, and habanero.
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3
Add the sugar, honey, and 2 tablespoons of the mixed juice.
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4
Cook over medium-low heat until the moisture evaporates from the vegetables and the sugar gets syrupy, about 5 minutes.
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5
Stir often to prevent scorching.
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6
Mix in the vinegar and soy, cook until the vegetables are soft and the flavor is balanced between hot and sour, another 3 minutes.
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7
Pour in the juice mixture and simmer until the liquid has reduced by about one-third and has body, about 30 minutes.
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8
The sauce should have thickened considerably due to all of the natural fruit sugars.
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9
Remove from the heat and strain the sauce through a fine-mesh strainer into another pot to remove the solids.
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10
The sauce can be made to this point up to 3 days in advance, covered and refrigerator, and gently reheated before proceeding.
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11
To finish the sauce, bring it to a simmer over medium heat.
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12
Whisk in the sesame oil to emulsify the sauce.
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13
Stir in the cucumber noodles and cook until for a couple of minutes until they begin to soften like spaghetti but still remain crisp in the center.
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14
Using tongs, remove the cucumber noodles to a side plate, letting the excess sauce drip off.
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15
Remove the hot and sour sauce from the heat and stir in the remaining scallion and bell pepper.
